• 14servings
  • 140minutes
  • 506calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Fluorine, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 quarts plus 1-1/4 cups water, divided

  2. 1 carton (32 ounces) chai tea latte concentrate

  3. 1 medium orange, quartered, divided

  4. 1 turkey (14 to 16 pounds)

  5. 2 turkey-size oven roasting bags

  6. 1 medium apple, quartered

  7. 1/4 cup canola oil

  8. 1 teaspoon salt

  9. 1/2 teaspoon pepper

  10. 2 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. Chai Turkey Recipe photo by Taste of Home 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.


Send feedback