| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Main dish, Poultry | 8 | Servings |
INGREDIENTS
| 16 | Bags black tea; OR… Loose black tea leaves | |
| 1 | tb | Brown sugar |
| 1 1/2 | ts | Fennel seed, crushed |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Black pepper |
| 4 | Turkey thighs (about 1 lb. each), boned | |
| 2/3 | c | Teriyaki Baste & Glaze (Kikkoman) |
| 3 | tb | Tomato ketchup |
| 2 | Garlic cloves; pressed |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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