Think turkey is only for Thanksgiving? Think again! Our friend Dina at Dish It Girl has come up with a recipe that you can use any time of the year! This juicy turkey’s key ingredient is a brine made with a tea-lightful surprise—Good Earth’s Turmeric Chai tea.

Try this turmeric chai tea brined turkey for a simple way to take your turkey on a new taste journey. (It’s sure to be a crowd-pleaser!)

ingredients

brine

  • 9lb turkey thawed and pat dry
  • 8 cups Good Earth Turmeric Chai tea brewed using 1 ¼ tsp loose tea
  • 6 cups water
  • 1 cup coarse salt
  • 2 cinnamon sticks
  • 2 tbsp whole black peppercorn
  • 1 tbsp fennel
  • 2 tbsp fresh grated turmeric
  • 2 oranges quartered
  • 1 white onion quartered
  • 1 bundle of herbs such as thyme, sage, and rosemary (about 2-3 springs each)
  • 1 large brining bag

roasting the turkey

  • 2 white onions quartered
  • 2 oranges quartered
  • olive oil as needed
  • 4 tbsp coarse salt, as needed, about ½ tsp per lb of turkey
  • 1 cup good earth turmeric chai tea brewed

instructions

turkey brine

  1. Thaw turkey according to directions. Usually the method is submerging the turkey in water and placing it in the fridge, where it will take about 30 minutes per pound to thaw.
  2. Brew the tea and reserve.
  3. Bring the 6 cups of water to a simmer, stirring until the salt is dissolved. Let cool for about 5 minutes.
  4. Pat your thawed turkey dry, remove giblets, then place in large brining bag. Pour the tea and salt-water mix over the turkey. Add in the cinnamon sticks, fennel, peppercorns, herb bundle, oranges, and onion. Seal up the bag and place in the refrigerator for 12-24 hours.

roasting the turkey

  1. Remove turkey from brining bag and discard the excess brine.
  2. Save the herb bundle to place inside the turkey cavity. Place turkey breast side up in the roasting pan. Allow turkey to come to room temp, this takes about an hour.
  3. Preheat the over to 450 degrees.
  4. Place the herb bundle, half of the onions, and half of the oranges in the turkey cavity, brush the outside of the turkey with 3 tbsp of olive oil, then rub coarse salt on the outside of the turkey skin.
  5. Pour the tea into the bottom of the roasting pan along with the rest of the oranges and onions.
  6. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 ½ to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.