Bombay Chai Turkey Brine

Turkey in Roasting Pan
Photo by Annelies Zijderveld, author of Steeped: Recipes Infused with Tea.

Infused with our Bombay Chai black tea, this recipe offers a unique twist on traditional turkey brines. Works well for a variety of turkey sizes – simply change the roast time!

Prep Time: 25 minutes
Cook Time: 3 hours
Serves: 20-22


20-22 pound turkey
15 Mighty Leaf Bombay Chai Tea Pouches
2 cups kosher salt
1 1/3 cups light brown sugar


1. Bring one and a half gallons of water to a boil in a large pot. Remove from heat. Add the Tea Pouches and steep for about 20 minutes. Remove the Tea Pouches and add the sugar and salt. Stir until both are dissolved. Cool the liquid.

2. Submerge the turkey in the tea brine. Refrigerate for 36-48 hours.

3. Drain the turkey. Pat dry. Stuff with your favorite stuffing. Tie the legs together.

4. Brush with oil and roast for about 3 hours till the thermometer registers an internal temperature of 175 Fahrenheit.

5. Let it rest at least 30 minutes or more before carving.

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