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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)