Ingredients

16 bags black tea or 6 Tbsp. loose black tea leaves
1 Tbsp. brown sugar
1-1/2 tsp. fennel seed, crushed
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. black pepper
4 turkey thighs (about 1 lb. each), boned
2/3 C. teriyaki baste and glaze
3 Tbsp. tomato ketchup
2 garlic cloves; pressed

Cooking 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 for 1 hour. Meanwhile, mix remaining 3 ingredients; set aside. Brush thighs thoroughly with half of mixture; bake, uncovered, for 20 minutes, skin side down. Turn thighs over; brush with remaining mixture. Bake for 30 minutes, or until juices run clear when thighs are pierced with fork.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)