Tea-smoked turkey
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
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