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Chai Turkey Recipe
Chai Turkey Recipe photo by Taste of Home

Chai Turkey Recipe

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A chai tea mix is the tasty base for this brined turkey. The result is a slightly cinnamon and clove flavor that appeals to all palates. —Amanda Boe, Lakeville, Minnesota
TOTAL TIME: Prep: 20 min. + marinating Bake: 2-3/4 hours + standing
MAKES:14-16 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 2-3/4 hours + standing
MAKES: 14-16 servings

Ingredients

  • 5 quarts plus 1-1/4 cups water, divided
  • 1 carton (32 ounces) chai tea latte concentrate
  • 1 medium orange, quartered, divided
  • 1 turkey (14 to 16 pounds)
  • 2 turkey-size oven roasting bags
  • 1 medium apple, quartered
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour

Nutritional Facts

8 ounces cooked turkey with 1-1/2 tablespoons gravy equals 506 calories, 25 g fat (7 g saturated fat), 214 mg cholesterol, 300 mg sodium, 3 g carbohydrate, trace fiber, 63 g protein.

Directions

  1. For marinade, in a large bowl, combine 5 quarts water, chai tea mix and two orange wedges. Remove giblets from turkey; (discard or save for another use). Place a turkey-size oven roasting bag inside a second roasting bag; add the turkey. Place in a roasting pan. Carefully pour marinade into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate for 18-24 hours, turning several times.
  2. Drain and discard marinade. Place apple and remaining orange wedges in cavity. Rub oil over skin; season with salt and pepper. Skewer turkey openings; tie drumsticks together.
  3. Place turkey breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving. Discard orange and apple slices.
  4. Add 1 cup water to the pan, scraping to loosen browned bits. Skim and discard fat; pour drippings into a small saucepan. Combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14-16 servings.
Originally published as Chai Turkey in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p113

Nutritional Facts

8 ounces cooked turkey with 1-1/2 tablespoons gravy equals 506 calories, 25 g fat (7 g saturated fat), 214 mg cholesterol, 300 mg sodium, 3 g carbohydrate, trace fiber, 63 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Chai Turkey

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 21, 2011

This turkey is very tender & flavorful. I think I've found a new turkey recipe!

MY REVIEW
Reviewed Nov. 17, 2011

Turkey is very tender & has great flavor.

MY REVIEW
Reviewed Nov. 3, 2011

Absolutely delicious! I wouldn't change a thing.

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