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8 servings
suggest servings
| 16 | bags | black tea | |
| 1 | tablespoon | brown sugar | |
| 1 1/2 | teaspoons | fennel seeds | crushed |
| 1/2 | teaspoon | ginger | ground |
| 1/2 | teaspoon | cloves | ground |
| 1/2 | teaspoon | black pepper | |
| 4 | each | turkey thighs | boned |
| 2/3 | cup | teriyaki sauce | |
| 3 | tablespoons | ketchup | |
| 2 | cloves | garlic | pressed |
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 degrees F. for 1 hour.
Meanwhile, mix remaining 3 ingredients; set aside.
Brush thighs thoroughly with half of mixture; bake, uncovered, 20 minutes, skin side down.
Turn thighs over; brush with remaining mixture.
Bake 30 minutes, or until juices run clear when thighs are pierced with fork.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 984mg | 41% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 0.0g | 1% |
| Sugars 6.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 1% | Vitamin C | 3% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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