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Brining a Turkey

This recipe has brining options for starting with a frozen or fresh turkey.


  • 1 gallon of water
  • ¼ cup Sauce Goddess Big Tom's Turkey rub
  • ½ cup kosher salt
  • TOOLS-
  • Cooler (taller is best with just enough to fit the turkey tightly and have some room for ice)
  • Thermometer (refrigerator thermometer)
  • “lid” items- a Cookie sheet, plastic cutting board or plastic storage container that fits inside the cooler flat
  • Anything water-proof and heavy to weight down the turkey
  • Combine all ingredients in cooler big enough to fit the turkey tightly and a good amount of ice, but don’t add the ice yet. If it’s too big you need more water and the brine solution will be diluted. If it’s too small you won’t have room for ice as needed to keep the bird safely at 41 degrees.

  1. Frozen Turkey-5 DAY brine
  2. Day One
  3. Remove the outer packaging from your frozen turkey. We are going to brine this while it thaws, It’s the perfect answer for the space a big turkey takes up in your fridge while it’s thawing.
  4. Place your frozen turkey unwrapped into your cooler with the brine bath.
  5. • Yes, the packages of giblets and goodies are still inside we remove those in a couple of days.
  6. If there is not enough water, add only enough to cover the turkey. It all depends on the size of your cooler
  7. Place the “lid” item on top of the turkey.
  8. Place your heavy object on top of the lid.
  9. The turkey should be completely submerged in ice cold brine water from its own frozen state.
  10. Place thermometer in on top of everything. Close the cooler.
  11. Day Two
  12. Check the cooler. Everything should still be under the brine and completely frozen. If it is not covered, adjust the weight to make sure the turkey stays down below the liquid. Temperature should be 41.
  13. Day Three
  14. We will check the cooler twice from here on out.
  15. AM-Check the cooler. If the cooler isn’t 41 degrees, you will need to add ice. Remove your “lid”. By this time the turkey should be feeling just a barely soft on the outside but still frozen for the most part. Add ice if needed. Replace the lid and weight.
  16. PM- Remove lid and weight. Now carefully flip the turkey over. See how loose the legs are and if you can get the bag of goodies and the neck out of the cavity. Check temp and add ice.
  17. Day Four
  18. AM-open cooler and check temp. If you didn’t remove the items from the cavity yesterday it should be ready today. Remove everything from inside the body and neck area. Add lots of ice.
  19. PM- add more ice and turn the turkey over. Everything should be thawed by now and really nicely brined.
  20. Day Five
  21. If you have a really big bird, then you’ll need an extra day to finish the thaw. Otherwise if your turkey is completely thawed at this point you can remove it and place it in your fridge or add more ice to keep it 41 degrees until you’re ready to cook.
  22. FRESH TURKEY- 3-day brine
  23. Food safety is critical since the only thing keeping your turkey cold is ice. The fridge is easier for a fresh turkey but there still may be an issue with space.
  24. Day one
  25. Mix the brine as listed. Place turkey in cooler with brine.
  26. Place 5 lbs. of ice into a zip top baggie. This allows us to chill the brine and turkey without diluting the brine itself.
  27. Place ice bag in the cooler.
  28. Cover etc. as listed above.
  29. Day two
  30. AM
  31. Remove old baggie of ice and add new one.
  32. PM
  33. Remove old baggie of ice and add new one.
  34. Day Three
  35. Repeat. Make sure that temperature doesn’t creep above 41. Just keep adding ice in a baggie as needed.
  36. Day Four
  37. Remove from the brine and you’re ready to roast, smoke or deep fry that turkey.
  38. Pat the turkey completely dry inside and out.
  39. Rub seasoning on the outside, in the cavity and under the skin on the breast.
  40. I like to cook my turkey upside down. It’s not as pretty on the platter but the breast meat cannot get dried out unless it’s is very very overcooked.

Frozen turkey will be up to 5 days, no more. With a fresh turkey you can brine as little as one day. Don't go for longer than 3 days.

Read carefully before starting.

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Horseradish Dipping sauce

This dip is a must for your Prime Rib dinner. The spicier the horseradish the better the flavor.



  1. Combine all ingredients together in a bowl.
  2. Serve chilled.

Prep Time: 5 minutes

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Garlic Goat Cheese Spinach Dip

Garlic Goat Cheese Spinach Dip

This is a wonderfully different version of traditional spinach dip. The Garlic Dip mix brings a tiny bit of heat and a great flavor when combined with the goat cheese.


  • 10 oz frozen spinach (thawed and completely squeezed dry)
  • 4 oz goat cheese
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/4 cup Mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1Tbsp Sauce Goddess Garlic Dip and Spread Mix

  1. Preheat the oven to 350.
  2. Combine all ingredients in a bowl.
  3. Stir well.
  4. Place in oven safe dish.
  5. Bake until top is golden brown and nice and warm. Around 30 minutes.
  6. Serve with tortilla chips or veggies.

Prep Time: 15 minutes - Cook Time: 30 minutes

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Horseradish Onion Aoli Spread

This is a super simple take on horsey mayo. The Fennel and Thyme in our Onion dip and spread mix bring a depth of flavor that is delicious on any sandwich.



  1. Combine all three ingredients. Great for left-over prime rib sandwich.

Prep Time: 2 minutes

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Easy Chicken Mole

Easy Chicken Mole

This picture does not do justice to this delicious sauce. It made the chicken fantastic.

Recipe makes 4 servings plus extra sauce.



  1. Place the pecans, garlic and red pepper in a saute pan with the oil.
  2. Cook on medium low heat until pecans are toasty and garlic is cooked.
  3. Place all items in a blender with half the Sauce Goddess sauce.
  4. Puree to a thick consistency.
  5. Add remaining sauce from jar into saute pan previously used for nuts mixture.
  6. Warm on low.
  7. Add chocolate, cinnamon and nut puree.
  8. Stir to combine.
  9. Sprinkle Latin Heat on chicken pieces.
  10. Place in a hot pan.
  11. Brown on both sides lightly.
  12. Cover and place in a 350 degree oven for 30 minutes. Or until the chicken is 160 degrees.
  13. Top with sauce.
  14. Cook another 10 minutes until the sauce warms ad covers the chicken. And the chicken is 180 degrees.

Prep Time: 10 minutes - Cook Time: 1 hour
Serving Size: 4

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Spiced Sausage Corn Chowder

Spiced Sausage Chowder

This hearty spiced soup gets a mild smoky flavor from the sausage. Feel free to substitute bacon or just use plain leftover chicken or turkey.



  1. In a large soup pot saute onions and peppers with olive oil for 5 minutes on medium heat.
  2. Add garlic, cook 2 minutes.
  3. Add sausage, cook 5 minutes.
  4. Add chicken stock, potato and Sweet Heat Spices.
  5. Cook for 30 minutes until the potatoes are fork tender.
  6. Add corn and milk.
  7. Reduce heat to low and simmer for 20 minutes stirring occasionally.
  8. Stir in butter to finish the soup.
  9. Serve hot.

Prep Time: 20 minutes - Cook Time: 1 hour ; Yield: 6
Serving Size: cup

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Turkey Tortilla Soup

Turkey Tortilla Soup

This recipe is perfect for leftover turkey or chicken.


  • 2 zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup sweet onion, diced
  • 2 cups kale (or other greens)
  • 2 cloves garlic, minced
  • 2 Tbsp Sauce Goddess Latin Heat Seasoning
  • 4 cups chicken or turkey broth (made from your turkey carcass or packaged)
  • 1 cup corn tortillas diced into 1" squares (also great with the tortilla chip crumbs)
  • 2 cups chopped turkey
  • 1 cup corn (frozen, canned or fresh)
  • 1 can black beans, drained well
  • 1 lime, sliced into wedges
  • Fresh cilantro chopped to garnish
  • Salt and pepper to taste

  1. In a large soup pot sauté veggies (first 5 items) for 5-10 minutes on medium/low in olive oil and Latin Heat.
  2. Add broth and tortillas.
  3. Simmer on medium for 30 minutes. Do not let it boil.
  4. Add turkey, beans and corn.
  5. Continue cooking for 10-15 minutes.
  6. Taste. Add salt and pepper as needed.
  7. Serve steaming hot with a garnish of fresh cilantro and a squeeze of lime

Prep Time: 20 minutes - Cook Time: 1 hour ; Yield: 6
Serving Size: cup

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Tostada Quick Snap Snack



  1. Grill on low
  2. Brush oil on each tortilla
  3. Place them oil side down on the warm grill
  4. Cook until warm and light grill marks
  5. Flip and add cheese
  6. Sprinkle with Latin Heat
  7. Once the cheese melts, remove from the grill
  8. Plate and let your guests top them with what they want
  9. They can be rolled or eaten like a tostada or taco
  10. One hand on your drink, one hand on your food

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Triple Option Tacos


    The taco
  • corn and flour tortillas
  • shredded cabbage or lettuce
  • salsa
  • sour cream
  • shredded cheese
  • lime wedges
  • avocado slices
  • cilantro

  1. Place Tri-tip in a ziptop bag
  2. Add 1/4 cup Big & Tangy Black Pepper Sauce and 2 Tbsp Latin Heat spices
  3. Move the meat around to make sure the marinade coats the entire surface of the meat
  4. Remove the air from the bag and seal closed
  5. Refrigerate overnight or at least 4 hours (while you're on the way to the big game)
  6. Grill on high to sear
  7. Reduce heat and cook until done
  8. Let rest 5 minutes and then slice thin
  9. Serve on tortillas with extras listed above

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Poultry and Pork Brine

Poultry and Pork Brine

A tasty versatile brine recipe that works well with pork and poultry. Soak a turkey in if for 2-3 days for an amazing roast bird, or drop a pork loin roast in the brine for a day and be blown away by the flavor.


  • 1 gallon hot water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1/4 cup Sauce Goddess Super Chunk spice rub
  • 2 sprigs fresh rosemary (or 3 Tbsp dry)
  • 4 bay leaves
  • 20 whole peppercorns (or 2 Tbsp black pepper)

    Brine Recipe
  1. Place all ingredients in a large pot and bring to a simmer.
  2. Once warm, taste it. It should be salty, slightly sweet, and have the flavor of the spices and herbs.
  3. Let cool completely.
    2-3 Day Roast Turkey
  1. Remove the wrapping from your mostly thawed turkey.
  2. Remove the neck and internal organs of giblets, heart and liver. Cook those or discard - it's up to you.
  3. We're going to brine it while it thaws the rest of the way. Place turkey in a cooler large enough for the turkey and the brine.
  4. Pour cooled brine over turkey and add water to cover if needed.
  5. Place something waterproof and heavy on top to hold the turkey under the liquid. A cookie sheet with a couple of cans of soup or a heavy cutting board should do it. The turkey MUST be below the liquid.
  6. Keep adding ice to the cooler as the turkey thaws. You want a slow thaw.
  7. Brine for 2-3 days until the turkey is thawed out. Once the turkey has thawed and has soaked in brine for at least one day it is ready to roast.
  8. Remove it from the brine and rinse completely with fresh water.
  9. Pat dry and roast as usual.
    Pork Loin
  1. Place up to 10 lbs of pork loin roast into brine. You can also cut the brine recipe in half for one 3-4 lb roast.
  2. Soak in brine for 1 day.
  3. Rinse in clean water and roast as usual.

Food Safety Note: It is very important that you check your turkey while it's thawing and soaking in brine. - The cooler needs to STAY AT 41 degrees. Add ice over the turkey as needed to keep that temperature cold. - ALL meat MUST BE COVERED while it brines. Air and temperature issues can cause bacteria to grow.

Prep Time: 1 hour ; Yield: 1 gallon of brine