|16||Bags black tea; OR... Loose black tea leaves|
|1 tablespoon||Brown sugar|
|1½ teaspoon||Fennel seed, crushed|
|½ teaspoon||Ground ginger|
|½ teaspoon||Ground cloves|
|½ teaspoon||Black pepper|
|4||Turkey thighs (about 1 lb. each), boned|
|⅔ cup||Teriyaki Baste & Glaze (Kikkoman)|
|3 tablespoons||Tomato ketchup|
|2||Garlic cloves; pressed|
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
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