Tea-Smoked Turkey Recipe

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Tea-Smoked Turkey Ingredients

16 bags black tea, or... loose black tea lea
1 tbsp brown sugar
1 1/2 tsp fennel seed, crushed
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp black pepper
4 turkey thighs (about 1 lb. each),, boned
2/3 cup teriyaki baste & glaze - (kikkoman)
3 tbsp tomato ketchup
2 garlic cloves, pressed

A Recipe for
Tea-Smoked Turkey

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Tea-Smoked Turkey

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Tea-Smoked Turkey Directions

Remove tea from bags; mix with next 5 ingredients. Cover bottom of
large, shallow foil-lined baking pan with mixture. Place thighs, skin
side up, on rack over tea mixture. Cover pan with foil; bake at 350
degrees F. 1 hour. Meanwhile, mix remaining 3 ingredients; set aside.
Brush thighs thoroughly with half of mixture; bake, uncovered, 20
minutes, skin side down. Turn thighs over; brush with remaining
mixture. Bake 30 minutes, or until juices run clear when thighs are
pierced with fork.

Makes 8 to 10 servings.

Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission
of Kikkoman International Inc. Electronic format courtesy of Karen
Mintzias

Serves: 8

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Tea-Smoked Turkey Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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