Turkey Marinated in Tea

Marinating meats in tea not only imparts an herbaceous and vigorous flavor but may also help reduce potentially cancerous compounds in meat. Different kinds of tea have different flavor profiles. Green tea, for example, has a grassy quality that makes it ideal for use in chicken or turkey, while the brooding orange quality of Earl Grey tea makes it a strong candidate for lamb or pork marinades. Oolong tea is best for fish while black tea, which has a bright rustic taste, lends well to seafood like scallops or shrimps. Cold sweet teas also make a delicious marinade for barbecues and steaks.

When using tea as marinade, it is best to use real tea and not the instant variety. Use a strong brew if you really want the flavor of the tea to come through. If not, you can use a lighter brew for a subtle flavor.

Ingredients: 2 tbsp loose black tea leaves (brew tea&cool) 2 cloves garlic ; minced 3/4 cups turkey or vegetable broth 1 turkey Put all ingredients in large bowl Leave turkey in for 4-12 hours depending on how strong you want the flavor.