Tea-Infused Turkey

Banish dry meat from your table by using a flavorful, tea-based marinade. ~ Alan

* As featured in Issue 5 of Adventures with Tea eMagazine!

Tea-Infused Turkey


Tea-Infused Turkey

Course Main Course
Cuisine American
Keyword honey, marinade, On-the-Go Metro, turkey, vinegar
Author Alan & Marlys Arnold - Adventures with Tea


  • 2 lb Turkey breast fresh or thawed
  • 1/2 cup On-the-Go Metro brewed tea
  • 2 Tbsp. Honey
  • 1/4 tsp. Garlic powder
  • 1/2 tsp. Thyme
  • 1 Tbsp. Cider vinegar
  • 2 Tbsp. Oil


  1. Combine On the Go Metro brewed tea will all other ingredients (except turkey) to make the marinade. Pour into a jar and cover. Place in the fridge for 6-24 hours to let flavors fully mix.

  2. If using a marinade injector, strain 1/4 cup of marinade to use in it. Inject the meat in various places, as instructed in the notes at the end of the recipe.

  3. Place the injected turkey into a 1-gallon zip-bag, along with the remaining marinade. Place in the fridge for 4-6 hours, rotating every 90 minutes to fully coat meat. (If you aren't using an injector, pour all liquid into the bag and rotate meat as instructed.)

  4. Remove meat carefully from the bag and place in a shallow roasting pan. Cover with foil, and place into a 375° F oven for about an hour.

  5. Remove foil and return to the oven for another 20-30 minutes until browned and skin is crispy. The internal temperature should be 165° F or more.

  6. Let meat rest in the pan (lightly covered) before moving to a platter and slicing to serve. This will relax the meat and soak up a bit more of the liquid from the pan.

Marinating meats in a sealed bag allows the liquid to penetrate the outside of the meat.

To introduce more flavor, use an injector to infuse the marinade directly into the meat. The result is juicy and tender meat, that’s full of flavor.

A few tips for getting the best results:

1. If you’re using herbs, strain them out so they don’t clog the needle.

2. Insert the tip into the meat and inject a small amount in one spot. Pull needle halfway out and reposition before pushing back in and injecting a bit more marinade. Do this in multiple spots across the entire surface of the meat to ensure the marinade is evenly dispersed.


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