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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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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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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

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Cherry Balsamic Pork Tenderloin

Cherry Balsamic Pork Tenderloin

Take your pork to a new level of sophistication without the fuss. This recipe is a flavorful light dish versatile enough for any time of year. The marinade can also be made with cranberries, pomegranate or dried cherries (re-hydrated).


  • 2 cups cherry juice (or pomegranate)
  • 1/2 cup +2 Tbsp olive oil
  • 1/2 cup balsamic vinegar
  • 2 Tbsp Sauce Goddess Moroccan Twist Spice Rub
  • 2 Tbsp lemon juice
  • 2 pork tenderloin, cut into 2" thick fillets
  • 1 cup fresh sweet cherries, pitted with steams removed

    Marinade and Finishing Sauce
  1. In a blender combine cherry juice, balsamic, lemon juice, 3/4 cup of the sweet cherries, 2 Tbsp of oil and Moroccan Twist seasoning. Blend on low to puree the cherries.
  2. Pour half the mixture into a storage container for basting. Add 1/4 cup cherries and refrigerate the finishing sauce until ready to cook.
  3. Pour the other half of the blended sauce into a zip top bag.
  4. Add remaining olive oil and pork to the bag.
  5. Refrigerate for at least 6 hours. Overnight is better.
    Cooking Pork
  1. After 6 hours, remove pork from fridge. Let sit while you heat the finishing sauce.
  2. Remove storage container of sauce from fridge and pour into sauce pan.
  3. Heat on warm until it starts bubbling to a simmer.
  4. Pour 1/2 cup into a basting bowl to use when grilling.
  5. Reduce the remaining sauce by continuing to simmer for 20 minutes on low to thicken.
  6. Heat your grill on medium.
  7. Remove pork from marinade bag and discard the marinade liquid and bag.
  8. Place pork fillets on the grill.
  9. Cook pork for 5 minutes per side.
  10. Then begin basting and flipping every 3 minutes until it feels firm and measures 165 degrees with a thermometer.
  11. Cover pork with finishing sauce and serve.

The combination of Moroccan spices and cherrie or pomegranate is really delicious.

Prep Time: 45 minutes - Cook Time: 30 minutes ; Yield: 6 servings
Serving Size: 3 filets

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Apple Pie Crumble

Apple Pie Crumble

Add a little zest to your pie by spicing up the crust. Our salted caramel corn adds a new flavor dimension to an all American favorite.


    Filling:
  • 6 apples, peeled, sliced (whatever apple you like, juicy and firm)
  • 1/4 tsp Moroccan Twist spice
  • 1 Tbsp brown sugar (maple sugar is delicious if you can find it)
  • 1/4 tsp fresh nutmeg
  • 1/2 tsp corn starch

  1. Preheat oven to 350 degrees.
  2. Combine apple filling in a bowl.
  3. Butter pie pan.
  4. Mix together crumble and crust ingredients completely.
  5. Sprinkle 1/2 crumble into pie pan.
  6. Spread evenly with your hands around the bottom and a small amount up the sides.
  7. Place pie pan in the oven and warm for 10 minutes. This will make the caramel corn sticky.
  8. Place apple filling over crust.
  9. Cover with foil and bake for 40 minutes.
  10. Uncover, top with remaining crumble and bake for 20 more minutes.

Prep Time: 15 minutes - Cook Time: 1 hour, 10 minutes ; Yield: 1 pie

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Gluten Free Snack Mix

This is a variation on that famous “Chex mix”. To make it vegan, don’t use Worcestershire sauce and use olive oil instead of butter.

Gluten Free Snack Mix

  • 1-12 oz box Rice Chex cereal
  • 1-12 oz box Corn Chex cereal
  • 1-12 oz bag Gluten Free Pretzels (Glutino or Snyders)
  • 1-15 oz can Planters Mixed Nuts
  • 2 sticks butter
  • 1/3 cup Gluten Free Tamari or Worcestershire sauce
  • 4 Tbsp BBQ Sweet Heat

  1. Preheat oven to 250.
  2. Melt butter, sauce and Sweet Heat.
  3. Place all cereal, pretzels and nuts in a large roasting pan.
  4. Pour butter mixture over cereal mixture.
  5. Stir gently.
  6. Bake for one hour, stirring gently ever 15 minutes.
  7. Enjoy!

Prep Time: 10 minutes - Cook Time: 1 hour
Serving Size: 30 cups

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Date Pinwheel Cookies

This recipe is a family favorite that anyone can make their own. Change out the dates for apricot jam or other fruity flavors. The nuts are optional or try one you like better. White sugar can be used in place of the brown sugar depending on your sweet tooth.

Date Pinwheels

    Dough:
  • 2 cups brown sugar
  • 3/4 cup butter, softened
  • 3 eggs
  • 4 cups flour
  • 1 Tbsp Moroccan Twist
  • 1 tsp baking soda
    Date Filling:
  • 2 cups chopped dates
  • 1/2 cups chopped pecans (optional)
  • 1/2 cup sugar
  • 1 cup water
  • 1 Tbsp Moroccan Twist

    Date Filling:
  1. Start with the date filling since it should be cool when you spread it on the dough.
  2. Combine all filling ingredients, except the nuts, in a sauce pan. Cook over medium low heat until dates are moist, liquid is absorbed and the mixture has thickened (20 minutes or so).
  3. Add nuts, mix and remove from heat.
  4. Place all cooked ingredients in a bowl and refrigerate to cool faster.
    Dough:
  1. Mix sugar and butter until creamy.
  2. Add eggs and mix again.
  3. Combine flour, spices and soda in separate bowl.
  4. Add dry ingredients to wet. Mix completely.
  5. Refrigerate for 30 minutes.
  6. Roll dough into rectangles about 6 inches x 10 inches.
  7. There should be enough dough to make 5 rolls.
    Rolling Logs:
  1. Divide filling into 5 portions.
  2. Spread carefully onto dough.
  3. Roll dough lengthwise into a 10" long by 1" round log creating the pinwheel look.
  4. Wrap in plastic wrap or wax paper and chill for 1 hour.
  5. When the dough is cold slice into 1/4 thick rings and bake for 10 minutes at 325 degrees.

Using the refrigerator helps make working with this dough easier. The colder it is the easier it slices.

Prep Time: 2 hours - Cook Time: 10 minutes ; Yield: 200
Serving Size: each

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Moroccan Chocolate Monsters

This recipe is adapted from a recipe my sister gave me. She found the original version on Food Network. It’s gluten free and super easy. The recipe makes a lot gooey goodness and will freeze well if you end up with extra.

Moroccan Chocolate Monsters

  • 3 eggs
  • 1 1/4 cup packed brown sugar
  • 1 cup sugar
  • 2 Tbsp Moroccan Twist Spices
  • 1/2 tsp vanilla
  • 1 1/2 cup creamy peanut butter (or other nut butter)
  • 1 stick of butter softened (or coconut oil)
  • 3/4 cup chocolate chips
  • 1/4 cup dried cherries
  • 2 tsp baking soda
  • 4 1/2 cups gluten free oatmeal (not instant)

  1. Preheat the oven to 350 degrees.
  2. In a very large mixing bowl combine eggs and sugars. Mix well.
  3. Add spices, vanilla, peanut butter, and butter. Mix well.
  4. Stir in chips and cherries, baking soda and oatmeal.
  5. Spoon golf ball sized scoops into a cookie sheet about 2" apart.
  6. Bake for 8-10 minutes. Do not over bake.
  7. Let stand for 3 minutes, then transfer to cookie sheet to cool.

Some easy substitutions: SunButter or other nut butter if you have issues with peanuts. White chocolate chips in place of or mixed with the chocolate chips. Raisins or cranberries in place of cherries. Chocolate colored candy or marshmallows works if you're not a fan of fruits.

Prep Time: 20 minutes - Cook Time: 10 minutes ; Yield: 60
Serving Size: one cookie

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Spiced Apricot Bars

This shortbread cookie is great with any jam. The apricot goes great with the cardamom and cinnamon in the spices. It can easily be made with gluten free flour. Simply add one more egg yolk to the dough.

Spiced Apricot Bars


  1. Blend together butter and sugar until fluffy.
  2. Add egg yolks and vanilla.
  3. Blend in flour.
  4. Reserve 1/3 dough and refrigerate while you assemble the rest of the bars.
  5. Pat remaining dough onto a 9x13 un-greased cookie sheet.
  6. Mix Moroccan Twist spices with apricot jam. Spread mixture carefully over dough.
  7. Remove 1/3 dough from fridge. Crumble over the top of the jam.
  8. Bake at 350 for 25-30 minutes.
  9. When cool cut into bars.

Prep Time: 30 minutes - Cook Time: 30 minutes ; Yield: 24
Serving Size: 1 bar