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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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Cornbread Waffles with Pulled Pork and Quick Pickles

Cornbread Waffles with Pulled Pork and Quick Pickles

This recipe is a combination of 3 different Sauce Goddess recipes and was inspired by culinary experiences during a recent trip to Savannah, Georgia. The south has so many great dishes and this combines several savory flavors into one delicious ride one mouthful at a time.


    Maple butter
  • 1 cup real maple syrup
  • 1/4 cup melted butter

    Waffles
  1. Make the recipe for Sauce Goddess Corn Pudding.
  2. Stir in cheese, egg and Sweet Heat Spice Rub. Combine well.
  3. Spray, butter or oil the waffle iron.
  4. Pour in batter and cook according to iron instructions.
    Plate the Feast
  1. Place waffle on a plate.
  2. Add a bit of maple butter
  3. Top with Sauce Goddess Pulled Pork.
  4. Spoon 2 Tbsp of extra sauce over the top.
  5. Add Sauce Goddess Quick Pickles to finish.

Trade out cheddar cheese for a change of flavor, and try different toppings for other taste sensations such as using one of the Sauce Goddess Pepper relishes instead of pickles.

Prep Time: 1 hour - Cook Time: 11 hours ; Yield: 8 waffles

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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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Mexican Marinade and Dressing

The meat will be so tender and have an intense flavor of lime and cilantro. It will be a tiny bit spicy.



  1. Mix all ingredients together in a large bowl.
  2. Whisk together.
  3. Done.

Use as a marinade or pork or chicken or beef. Overnight is great to really soak the flavors in. If you want to use it with firm fish, use half the juice or you will “cook” the fish and create ceviche.

Use as a dressing for slaw or salad with tacos. Shown here with mixed slaw with broccoli and cabbage and kale.

Prep Time: 20 minutes ; Yield: 3 cups

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Slow Cooked BBQ Pork Belly

Remember to use Coupon Code BELLY when you shop for your belly. Save 15% in our Sauce Goddess store.

Slow Cooked BBQ Pork Belly

Ridiculously delicious barbeque pork belly. You can smoke pork belly easy enough. This recipe is done in the oven. It really is great either way. It takes time either way. Low and slow gives this cut of meat a great flavor and texture.



  1. Preheat your oven to 200.
  2. Removing the skin from the pork belly is kind of like removing the skin from a piece of raw fish. Hang on the one side and slide the knife against the skin while lifting up the meat portion of the pork belly. Go slow. It’s important to get it right and not waste meat. Save the skin for later.
  3. Cut the pork belly into 2” cubes.
  4. Sprinkle Sweet Heat over all the meat pieces. Making sure all sides are lightly coated.
  5. Heat oil in a heavy dutch oven or deep roasting pan.
  6. Brown all sides of the belly cubes completely. They should look cooked at this point.
  7. Remove any fat that has been created.
  8. Add ½ cup of the sauce of your choice. Sweet & Tangy Marinade and Mop sauce is fantastic for this.
  9. Cover the pan and place in your oven. Set the timer for 2 hours.
  10. After 2 hours, check the pork belly. The cubes should look like they have sunken into themselves- that’s the internal fat cooking out and leaving them emptier. If they still look like full cubes, then continue cooking another 30 minutes.
  11. Check again after 30 minutes to see if it's ready for the next step.
  12. At this point remove the excess fat that may be in the pan.
  13. Add remaining sauce and return to the oven without the lid.
  14. Cook 30 minutes.

Remember to use Coupon Code BELLY when you shop for your belly. Save 15% in our Sauce Goddess store.

Prep Time: 30 minutes - Cook Time: 3 hours

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Bacon Wrapped Cheese Stuffed Hot Dogs

Bacon Wrapped Cheese Stuffed Hot Dogs


  1. Partially slice thru the hot dogs lengthwise. They should look like a hotdog bun themselves, opening partially.
  2. Break cheese slice in half.
  3. Place each half slice into hotdog opening.
  4. Get 2 toothpicks and one slice of bacon.
  5. Sprinkle Sauce Goddess Sweet Heat spice rub on one side of the bacon slice.
  6. Using one toothpick attach one end of the bacon to the hotdog spice side facing towards the hotdog.
  7. Wrap the bacon around the hotdog from one end to the other, attaching the second toothpick.
  8. Place on the grill and cook until the bacon is slightly.
  9. Baste the hotdog with Sauce Goddess grilling sauce.
  10. Cook until sauce is caramelized and bacon is completely cooked.

Prep Time: 15 minutes - Cook Time: 10 minutes ; Yield: 6

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Sticky Sweet Baked Baby Back Ribs

Seriously he ate almost the whole platter of ribs. Sticky Sweet pork ribs are the best. This recipe takes a while but it is so worth the effort and the wait.

Sticky Sweet Baked Baby Back Ribs

Falling off the bone, finger licking ribs.



  1. Heat oven to 250 degrees.
  2. Cut each rack of ribs into 3 rib chunks. This way they edges cook more and get more sauced up. Divide the rib chunks into the 2 roasting pans evenly. Wrap each pan with foil to seal in the steam.
  3. Bake for 3 hours.
  4. Remove from the pan and drain the liquid.
  5. Place ribs back into roasting pans and cover with plenty of Sticky Sweet sauce.
  6. Do NOT cover and return to oven.
  7. Bake for an additional 1 hour until the ribs are almost falling off the bones.
  8. Serve with plenty of napkins!

Prep Time: 20 minutes - Cook Time: 4 hours
Serving Size: 4

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The comfort of pot roast

This is a must make recipe on a cold winter day. It also makes delicious leftovers to take to school or the office. You can add more veggies if you like. Peppers are a nice addition so are chunks of tomato. I get warm inside just thinking about how comforting this tastes.

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Pork Pot Roast

  • 3-4 lb. pork roast or small beef chunk roast, ask your butcher to recommend a roast
  • 2 Tbsp. Sauce Goddess Super Chunk seasoning
  • 2 Tbsp. olive oil
  • ½ cup liquid-beef or vegetable broth, dark beer, or water
  • ½ cup Sauce Goddess Big & Tangy Black Pepper sauce
  • 3 red potatoes diced into 2” cubes
  • 2 large carrots cut into chunks
  • 1 cup brussel sprouts
  • 1 cup celery chunks
  • 1 medium onion cut into 2” chunks

  1. Remove roast from fridge and bring to room temperature. May take 1 hour.
  2. Preheat oven to 300.
  3. Heat oil in an oven safe roasting pan the stovetop.
  4. Rub spice rub all over entire roast.
  5. Place in hot pan and brown.
  6. Turn once a brown crust has formed and repeat to brown all sides.
  7. Add liquid and cover with lid or foil.
  8. Add thermometer. Place in oven and cook for 2 hours.
  9. Check with a fork to see if the meat is starting to loosen.
  10. If the temperature is below 160 or the meat does not pull apart and feels very firm, cover and return to the oven for another 30-60 minutes.
  11. Once the meat has reached 160-170, it’s time to get rid of any excess fatty liquid and add the rest of the ingredients.
  12. Carefully spoon off any fat you can easily remove. Place in a safe container to go to the trash - not down your drain.
  13. Add sauce and all veggies.
  14. Cook for one hour.
  15. Remove from oven and test temperature.
  16. Once 190 is reached, the roast is done. The veggies should be soft.
  17. Give the veggies and all liquid a stir. At this point there will still be some fat.
  18. Take a small taste. Does it need salt and pepper? Does it taste greasy? If so add a tiny bit more Big & Tangy sauce and a ½ tsp. of Super Chunk. The acid of the sauce and the salt of the spices will balance out the flavors for you.
  19. Plate it up and enjoy.

Prep Time: 30 minutes - Cook Time: 4 hours