Tea Turkey Brine

1 turkey (12-16 lbs work well, can use larger bird)
1-3 gallons of water
1 cup salt (kosher preferred but table will do fine)
1/2 cup white granulated sugar
1/2 cup brown sugar
1 quart apple juice
2 whole lemons
3 Tbsp whole black peppercorns
1/2 cup loose Oolong Orange Blossom or Apple Spice tea from Teaporia


Add 1 gallon of water, salt, and sugar to large pot and place over high heat until it simmers, stirring to completely dissolve the salt and sugar. Once salt and sugar is dissolved, add remaining ingredients and simmer another 5 minutes. Remove from the heat, let cool to room temperature.

Add the turkey to the brine. Add more water to ensure turkey is fully submerged.A 5 gallon plastic bucket or large stainless steel pot works well. Weight it down, so it is completely submerged, cover and place in refrigerator for 1 hour per pound (12lb turkey = 12 hours). A stainless steel lid with cans of food or brick works well to weigh turkey down.

After desired time has passed, remove from brine. Rinse if desired and pat dry. Roast or fry turkey as usual.

Olivia Vidal
© 2009
Teaporia by Tea Time with Liv

Cranberry & Tea Sauce

1 12 oz. bag fresh cranberries
1 cup granulated sugar
1 cup brewed Cranberry-Orange (available in loose tea or tea bags) or Decaf Orange Spice (available in tea bags) tea from Teaporia. Brew as directed.

Pour one 12 oz. bag of fresh cranberries into a colander. Rinse well with cold water, sort out any stems or soft berries. Frozen cranberries can be used. No need to thaw them before using.

Combine 1 cup sugar and 1 cup brewed Cranberry-Orange or Decaf Orange Spice in a medium saucepan. Bring the mixture to a boil, then carefully stir in cranberries. Return the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.

Pour the cranberry mixture into a heat-proof bowl for sauce with whole fruit. Mash through mesh strainer for smooth sauce. Cover and let stand until cooled completely. Refrigerate. Mixture with thicken as it cools. Store sauce in refrigerator until ready to serve.

Yields 2 1/4 cups of prepared sauce. Store covered in refrigerator for up to one week


Olivia Vidal
© 2009
Teaporia by Tea Time with Liv