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Chai Turkey

 Chai Turkey
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
14-16 ServingsPrep: 20 min. + marinating Bake: 2-3/4 hours + standing

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 King Arthur Unbleached All-Purpose Flour

Directions

  • 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.
  • 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.
  • Place turkey breast side up on a rack in a roasting pan. Bake,

2 of 2

Chai Turkey (continued)

Directions (continued)

  • 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.
  • 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.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer