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.
Place all ingredients in a large pot and bring to a simmer.
Once warm, taste it. It should be salty, slightly sweet, and have the flavor of the spices and herbs.
Let cool completely.
2-3 Day Roast Turkey
Remove the wrapping from your mostly thawed turkey.
Remove the neck and internal organs of giblets, heart and liver. Cook those or discard - it's up to you.
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.
Pour cooled brine over turkey and add water to cover if needed.
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.
Keep adding ice to the cooler as the turkey thaws. You want a slow thaw.
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.
Remove it from the brine and rinse completely with fresh water.
Pat dry and roast as usual.
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.
Soak in brine for 1 day.
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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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).
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.
A great tasting option to traditional gluten based corn pudding. What is corn pudding you might be asking… well it’s a gooier version of corn bread. With the spices and cheese no one will ever know you took the wheat out. Every time this gets made, it ‘s eaten so fast we don’t have time to take a picture.
Gluten Free Corn Pudding
10 Tbsp butter (softened) but not melted
2 each eggs
½ cup milk
1 can whole kernel corn (drained)
1 can cream style corn (Del Monte brand is gluten free)
Add both cans of corn, the milk and stir to combine.
In a medium bowl, mix together the dry ingredients with a whisk or fork - flour, baking powder, sugar, corn meal, salt, black pepper, BBQ Sweet Heat or Latin Heat spice rub.
Add the dry ingredients to the wet and stir lightly to combine. Do not over work the batter.
Pour into a 9x9 greased glass or non-stick baking dish.
Bake at 350 for about 45-55 minutes.
This recipe is incredibly moist. You can add cheese or diced chili peppers if you want to add more flavor and heat.
The less time you bake it the more moist it will be. If you want it extra gooey, start checking it at 45 minutes. It should be releasing from the edges of the pan, barely springing back when you touch the middle and a toothpick will come out with a tiny coating of batter. Your oven times may vary though, so check it early rather than later.