Dusty, Dark, Tea-Sauced Turkey Thighs

This dish spells fall or winter. Dark thigh meat, which cooks up moist and tender, is the cut of choice, but you may substitute the breast if your audience objects. Adjust cooking times accordingly, though, as dark meat takes a little longer than white. Any Assam or Kenya tea would complete the poultry. A jar of lingonberries, readily found in the grocery jam aisle, or fresh cranberries in season, lend a ruby glisten to the sauce. A baked winter squash would round out the plate.