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Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy

Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy

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  • 11 4-inch-long rosemary sprigs, divided
  • 2 cups coarse kosher salt
  • 1 1/2 cups (packed) golden brown sugar
  • 1/2 cup fresh lemon juice
  • 2 turkey-size oven-roasting bags
  • 1 22-pound turkey; neck, heart, and gizzard reserved for gravy
  • 1 celery stalk, cut crosswise into 3-inch pieces
  • 1 medium onion, quartered
  • Tea-and-Lemon Gravy (click for recipe)

Recipe Preparation

  • Bring 6 1/2 quarts water to boil in large pot. Remove from heat. Using vegetable peeler, remove peel from 3 lemons (yellow part only). Add peel, tea bags, and 6 rosemary sprigs to water; steep 20 minutes. Remove tea bags. Add salt and sugar; stir to dissolve. Stir in lemon juice. Cool to lukewarm. Add ice to reduce temperature to below 45°F.

  • Place 1 roasting bag inside the second, forming 2 layers. Place inside large pot. Place turkey in roasting bags, breast side down. Pour brine over turkey. Tie bags tightly, eliminating any air pockets. Refrigerate 36 to 48 hours. Or, place bags into large cooler, pour brine over turkey, and tie bags securely. Pour ice over and around turkey in bags. Place lid securely on cooler. Check twice a day to ensure that turkey is covered with ice (some ice will melt).

  • Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill; if using 3-burner grill, place pan over center burner).

  • Prepare barbecue (medium-low heat). If using charcoal grill, arrange coals on each side of aluminum baking pan, dividing equally. (You will need to add about 6 briquettes to each side of aluminum pan every 30 minutes to maintain temperature while cooking turkey.) If using 3-burner gas grill, light burner(s) on left and right, leaving center burner(s) off. If using 2-burner gas grill, light burner on side opposite disposable pan. Insert instant-read thermometer into top vent of grill. Maintain temperature at around 350°F.

  • Drain turkey; discard brine. Pat turkey dry. Pierce 2 lemons all over with fork. Stuff turkey with lemons, 5 sprigs rosemary, celery, and onion. Tie legs together. Brush turkey all over with oil.

  • Place turkey directly on grill above aluminum pan. Close grill. Adjust temperature to maintain 350°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 3 hours. Transfer turkey to platter. Tent with foil. Allow to rest 30 minutes before carving (internal temperature will rise 5 to 10 degrees). Serve with gravy.

Recipe by Bruce Aidells, Nancy Oakes,Photos by Victoria PearsonReviews Section

Tea-Infused Thanksgiving Recipes

This Thanksgiving, gather round a tea-infused table. Baking and cooking with tea this holiday will give classic Thanksgiving dishes extra flavor and interest. From main dishes to dessert, tea can be used as an ingredient to spice things up:


It’s not a law per se, but just about everybody agrees that you must eat turkey on Thanksgiving. If you’re looking to try something a little different this year, add tea to your brine with one of these tea-spiked turkey recipes:

1) Roasted Tea-Brined Turkey Breast

This recipe from Thirsty For Tea uses Lapsang Souchong tea, known for a flavor the author describes as “smokey, savory, [and] fiery.” Here, the tea is used in a low-salt turkey brine application, and is “savory enough to add a wonderfully deep layer of meaty flavor to the brined meat that will leave you so happy to have eased up on the sodium.” Use any leftovers in Thirsty For Tea’s recipe for Tea-Brined Turkey and Roquefort Baguettes.

2) Orange-Tea-Bourbon Brined Turkey With Honey Mustard Butter

This recipe from The Food Network calls for black tea bags, orange juice, and bourbon for its brine. The turkey is also slathered in a butter made with Dijon mustard, spicy mustard, and honey, the leftovers of which are combined with gravy to top the turkey. Talk about flavorful!

3) Grilled Tea-Brined Turkey with Tea and Lemon Gravy

This recipe from Epicurious calls for a turkey to be brined for 36-48 hours in a mixture of earl grey tea, lemon, rosemary sprigs, salt, and sugar. The gravy also calls for earl grey tea, which joins chicken broth, celery, carrots, onion, rosemary, lemon, butter, flour, and whipping cream.

Classic sides like cranberry sauce and stuffing are traditional, but that doesn’t mean you always have to prepare them the same way. Remix your favorite recipe by adding your preferred loose leaf tea, or try one of these recipes:

1) Spiced-Tea Cranberry Sauce

This sweet and spicy recipe from My Recipes calls Earl Grey its secret ingredient. Early grey tea joins cranberries, sugar, cardamom, whole star anise, and cinnamon sticks in this twist on a classic side dish. The author cautions cooks not to over-steep, which could turn the product bitter.

2) Green Tea-Infused Vegetable Stuffing

This recipe from The Washington Post calls for green mint tea and a symphony of vegetables that includes spinach, yellow onions, fennel, mushrooms and artichokes. Feel free to add more for extra nutrition!

3) Tea-Infused Vegan Sweet Potato Soup

Instead of classic mashed potatoes, try serving a healthier sweet potato-based dish, like this tea-infused sweet potato soup. The sweet potato and black tea share the spotlight with apple, onion, paprika, cinnamon, salt, and lime. Bonus: it’s vegan!


Turn to these tea-infused desserts to satisfy sweet tooths as Thanksgiving gatherings come to an end:

1) Roasted Pumpkin Pie with Earl Grey Whipped Cream

This pumpkin pie recipe from Humble Dish has two twists: roasted pumpkin puree filling and tea-infused whipped cream dollops. The author promises that a roasted filling is not a lot of extra work: “You can roast the pumpkin whole, no cutting required at all. Then you scoop out the seeds, remove the skin, and blitz the pumpkin flesh in the blender.” And for the tea-infused whipped cream, simply steep loose earl grey tea and whipped cream in a container for 24 hours ahead of time, then strain through a mesh sieve when it’s time to plate dessert.

2) Pumpkin Earl Grey Tea Cakes

This recipe from Food52 is vegan and gluten-free, so it’s a great choice for a large Thanksgiving soiree sure to be attended by guests with dietary restrictions. Almond and oat flours combine with ground flaxseed and pumpkin puree, with extra help from loose earl grey tea, almond milk, sugar, and orange zest. Light and flavor-forward, this cake is sure to be a crowd pleaser.

3) Matcha Shortbread Shots with Pumpkin Milk

Milk and cookies is an American classic, which makes it a great choice for Thanksgiving dessert. Matcha cookies with pumpkin milk? This recipe is the perfect twist for any on-trend baker. These cookies come in the unique form of a shooter that’s coated with chocolate, then filled with pumpkin milk that’s made from almond milk, pumpkin ice cream, and pumpkin puree. Adorable to behold, these sweet treats make for a delectable dessert and a fun visual.

Laura Brienza

Laura Brienza is the author of New York's Historic Restaurants, Inns, and Taverns (Globe Pequot Press 2016) and Discovering Vintage Washington, DC (Globe Pequot Press 2015).

Tea and Thanksgiving

When it comes to great American holidays in which we all gather to watch football on TV and eat ourselves into a coma, it’s hard to beat Thanksgiving. But how does tea figure into this, you might be asking yourself.

Video: History of Thanksgiving (click on image to go to site and view this) (Photo source: screen capture from site)

To be quite honest, it’s probably not likely that tea figured into the first Thanksgiving celebration. As any first-grader worth their salt can probably tell you, the Thanksgiving holiday that we celebrate today can be traced back to that fabled first gathering of Pilgrims and American Indians, who got together for a three-day harvest celebration in November, 1621.

The myths and legends about Thanksgiving are many and varied, and you can read about a few of them here. While it may be hard to sort out the exact truth about this first feast, it’s safe to say that there was probably no “real” tea (from the plant Camellia Sinensis) consumed. Though it’s not one hundred percent out of the realm of possibility.

According to one reliable source, the first European reference to tea came in 1545 in an introduction to the works of Marco Polo. The Dutch are thought to have been the first to bring tea to Europe, probably in 1610. They sponsored a voyage of exploration to eastern North America the year before that and began settling in the mid-Atlantic region as early as 1613.

So, while the British may not have been introduced to tea for another several decades after 1610 and ditto for the formerly British Pilgrims, it’s at least conceivable that the Dutch had begun to bring tea to the New World by 1621. Although the aforementioned reliable source vaguely dates this event to “the middle of the 17th century.”

Which makes for interesting speculation but let’s put that aside for the moment and talk turkey (and tea). One of the truisms about turkey that’s actually true is that it contains tryptophan, a chemical which helps contribute to that overwhelming drowsy feeling one gets after eating it. Which is a perfect excuse to call upon the pick-me-up qualities of as much tea as you can consume.

As for turkey recipes, if Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy sounds like it might float your boat, then look no further than this recipe from Epicurious, which uses Earl Grey tea. If you’ve always wondered what tea goes best with turkey, the good people at The Nibble are ahead of you. They recommend oolong or any of a number of black teas, including Darjeeling, Ceylon, and Yunnan.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.


  • 5 lemons, divided
  • 18 Earl Grey tea bags
  • 11 4-inch-long rosemary sprigs, divided
  • 2 cups coarse kosher salt
  • 1 1/2 cups (packed) golden brown sugar
  • 1/2 cup fresh lemon juice
  • 12 cups ice cubes
  • 2 turkey-size oven-roasting bags
  • 1 22-pound turkey neck, heart, and gizzard reserved for gravy
  • 1 12 3/4x9x2-inch disposable aluminum pan
  • 1 celery stalk, cut crosswise into 3-inch pieces
  • 1 medium onion, quartered
  • 1/4 cup olive oil

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Watch the video: (August 2022).