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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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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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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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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

  • 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.
  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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Slow Cooker Chicken Chili with Latin Heat

Slow Cooker Chicken Chili with Latin Heat

This is a great tasting meal without the hassle. Perfect for cool day and sharing with friends and family.

  • 2 lbs of boneless skinless chicken thighs, whole frozen
  • 4 red bell peppers, diced
  • 4 green bell peppers, diced
  • 4 zucchini, diced
  • 1 onion, diced
  • 2 cans diced tomatoes
  • 2 Tbsp Latin Heat Spice Rub (3 Tbsp if you want it spicy)
  • 1 tsp salt

  1. Place all ingredients in the slow cooker and cover with lid.
  2. Cook on high heat for 5-6 hours. It's done when the chicken shreds easily.
  3. Add 1 can of corn and 2 cans of beans. Stir to warm the corn and beans.
  4. Serve with grated cheddar cheese and sour cream.

Prep Time: 20 minutes - Cook Time: 6 hours, 20 minutes ; Yield: 8

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Latin Heat Black Bean Chili

A healthy and flexible chili recipe that will take your spice level up a notch while appealing to gluten free and vegan family and friends.

  • 8 oz or 2 large chicken thighs-boneless skinless, chopped into 1” cubes
  • or
  • 8 oz of Tofu crumbles (see master recipe for how to make)
  • 1 large red pepper, diced
  • 1 pasilla pepper (you can substitute 2 green chili peppers or one bell pepper), diced
  • 1 medium sweet onion, diced
  • 1 small Serrano pepper, minced-seeds and veins removed (if you don't like it hot, don't add)
  • 12 oz can of cooked black beans, rinsed and drained well
  • 12 oz can of diced tomatoes, no salt or seasoning added
  • 2 Tbsp Sauce Goddess Latin Heat Rub seasoning
  • 1 Tbsp oil
  • 1 cup of Sauce Goddess Big and Tangy Sauce
  • chopped green onions for garnish

  1. Sprinkle 1 Tbsp of Sauce Goddess Latin Heat seasoning over protein and toss to combine, coating all. Set aside.
  2. Heat oil in a large heavy pan. Add onions and peppers and saute until barely softened.
  3. Add protein to pan and cook until chicken is cooked on the outside. If you are using Tofu, no need to cook it (it will cook further with the ingredients in step 4).
  4. Add tomatoes, Sauce Goddess Big Tangy Steak Sauce, beans and remaining Latin Heat. Stir to combine.
  5. Let simmer 10 minutes and taste. Adjust heat up by adding more Latin Heat seasoning.
  6. Garnish with green onions and enjoy.

Prep Time: 10 minutes - Cook Time: 30 minutes

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Roasted Potatoes

Tasty roasted potatoes without the hassle of buying and mixing different spices using Sauce Goddess. Make your life easier and yummier!

  1. Preheat oven to 350 degrees.
  2. Wash and cut potatoes into 2 inch cubes.
  3. Pour a liberal amount of good olive oil in a large roasting pan.
  4. Add potatoes and sprinkle with Original Super Chunk Rub.
  5. Toss to coat all the potatoes with the oil and spices.
  6. Roast at 350 degrees until the potatoes are lightly browned and cooked through.

This works well on the grill to if you're looking for a tailgating idea.

Prep Time: 15 minutes - Cook Time: 20 minutes

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Gluten Free Creamy Corn Pudding

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.

  • 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)
  • ½ cup gluten free all purpose flour
  • ½ cup gluten free corn meal
  • 1½ tsp baking powder
  • 3 Tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp Sauce Goddess BBQ Sweet Heat or Latin Heat spice rub

  1. Preheat oven to 350 degrees.
  2. Cream butter and eggs in a large bowl.
  3. Add both cans of corn, the milk and stir to combine.
  4. 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.
  5. Add the dry ingredients to the wet and stir lightly to combine. Do not over work the batter.
  6. Pour into a 9x9 greased glass or non-stick baking dish.
  7. 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.

Prep Time: 15 minutes - Cook Time: 55 minutes ; Yield: 8 servings

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Big and Tangy Turkey Black Bean Chili

  1. Chop and cook onion and bell pepper over medium heat until tender.
  2. Combine ingredients all ingredients in pot and warm on low for 30 minutes.

- Cook Time: 45 minutes ; Yield: 6-8 servings