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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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Saucy Stuffed Burgers (aka juicy lucy)

Saucy Stuffed Burgers (aka juicy lucy)


  1. Dice the bacon into small pieces. Cook until done. Set aside.
  2. Season the meat with Sweet Heat spice rub.
  3. Divide the meat into 4 portions.
  4. Divide each portion into 2 balls, one a third the size of the other.
  5. Shape the smaller ball into a flat patty about a ½ inch thick.
  6. Shape the larger ball into a cup with edges up the side that are ½ inch thick. We are creating the holder for the cheese and bacon and gooey saucy relish stuff.
  7. Place cheese, then relish or sauce, then bacon then more cheese into the cup. Be careful not to get the saucy on the meaty edges or the “lid” won’t stay attached to the bottom cup.
  8. Once each burger cup is filled, place the small patty on top. Carefully seal the edges by pressing the meat together.
  9. Using both your hands gently check the form of the burger to make sure it is sealed closed and there are no areas with sauce. At this point you can use a tiny bit of water to help if needed.
  10. Place the burger (lid side up to start) into a hot fry pan with a small amount of oil. I like to use a pan for this instead of the grill because the filling can ooze out without going into my grill. It works either way though.
  11. Sear the first side. We are only going to flip this once so it’s very important.
  12. Flip the burger and continue cooking until done. Place extra cheese on top if desired.
  13. Get out your toasted bun and top with more Sauce and enjoy!

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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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Gourmet Hamburger Bar

Hamburger Bar

Grilling burgers during the summer is a true red, white and blue tradition. Step your game up this season when friends and family come over by rolling out a condiment bar that's a step above.


  • favorite burger meat or vegan option
  • avocado (or guacamole)
  • bacon
  • flavorful cheeses
  • mushrooms
  • relish
  • BBQ sauce
  • hot sauce
  • onions
  • tomato
  • lettuce
  • pickles
  • mustard
  • mayonnaise
  • ketchup

  1. Make bacon on the stove to desired crispness
  2. Saute mushrooms
  3. Slice avocado in half then lengthwise
  4. Cut slices of of cheese or crumble into small pieces depending on type
  5. Slice onions and tomatoes
  6. Tear lettuce leafs into burger size pieces
  7. Grill burgers to desired wellness

Prep Time: 15 minutes - Cook Time: 30 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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Fun “finger” food for the big game

These meatballs can be served warm or left at room temperature safely for 2 hours. The recipe was a suggestion from one of our retailers, Jeanne at Siesel’s Old Fashioned meats in San Diego. The thumb is a finger and as we always say, *if you don’t lick your fingers, someone else will!

Thumbprint Meatballs

    The Meatball:
  • 1 lb. ground meat (beef, pork, turkey or veal)
  • ½ cup cooked brown rice (or dry bread crumbs or crumbed crackers)
  • 1 XL egg
  • 1 Tbsp. Sauce Goddess spice rub (Latin Heat, Sweet Heat or Moroccan Twist)

  1. Preheat your oven to 350.
  2. Brush oil on a cookie sheet or use non-stick.
  3. Combine the meatball mixture in a bowl using your hands to completely mix all the ingredients together.
  4. Roll into a 1-1 ½” balls.
  5. Press the center of each gently with your thumb creating a pocket for the filler.
  6. Fill the pocket with a small amount of pepper relish (or other filling).
  7. At this point you can close the meatball and not see the filling or leave it open so it looks like a thumbprint cookie.
  8. Bake for 10-15 minutes until meat is cooked. Please on a paper towel to absorb any excess grease.
  9. Plate and enjoy.

Prep Time: 20 minutes - Cook Time: 10 minutes ; Yield: about 12-15
Serving Size: one

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BBQ Bacon Fatty

Known as the breakfast on BBQ competition mornings, it’s perfect for a group with a good appetite. When made with ground turkey it’s known as the “skinny fatty”. No matter what meat you choose it’s super delicious.

BBQ Bacon Fatty


    Meat Roll Prep
  1. Preheat the oven or smoker on 250 degrees.
  2. Add seasoning to ground turkey.
  3. Place a large piece of plastic wrap on a cutting board.
  4. Spread out the ground turkey into a square about 8-9".
  5. Sprinkle cheese over meat.
  6. Drizzle half the sauce over the cheese.
  7. Roll up into a 9" tube. Should be about 4" around.
  8. Press the ends closed to seal in the cheese.
    Bacon Lattice
  1. Again, on plastic wrap lay half the bacon side by side.
  2. Place the other half of the slices across the first set, alternating top and bottom to create a lattice with the bacon slices.
  3. Remove the plastic wrap from the meat roll and place it on the bacon lattice.
  4. Use the wrap to help close up the entire BBQ bacon fatty.
  5. Bake for 1 hour at 250. Or feel free to use your smoker.
  6. Baste with sauce once the bacon has begun to get crispy.
  7. Use a meat thermometer to make sure it's 165.
  8. Slice and enjoy!

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 10 servings
Serving Size: 1 slice

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Jerky 2 Ways

I used to make jerky all the time. It’s easy and a great way to always have a healthy flavorful snack. These 2 recipes can be made with any of our spices. I chose my favorites based on the type of meat used for the jerky. Now you can also skip this recipe entirely and just buy jerky made with our spices and sauces.

Jerky 2 Ways


  1. Make sure you evenly distribute the seasoning throughout the meat. The key is to fill every bite full of flavor.
  2. Shape ground turkey into small patties. Make sure they are very thin and flat in order to cook thoroughly.
  3. Once the meat is completely seasoned you’re ready to dry it out. You can use a dehydrator or the oven for this process.
    Oven Method - Heat oven to it’s lowest temperature of 180 degrees. Place meat on parchment paper or a cookie cooling racks, not touching each other. Cook for 8 hours or until completely dried.
    Dehydrator - Place meat on racks not touching each other. Dry on hi for 8-10 hours or until completely dried.

Prep Time: 30 minutes - Cook Time: 10 hours

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Latin Heat Chorizo Burger

Looking for ways to spice up burgers on the grill? This recipe creates a southwest flavor flair using fresh vegetables and a splash of Sauce Goddess Latin Heat.

Latin Heat Chorizo Burger

  • 1 lb ground turkey
  • 2 Tbsp Latin Heat Spice Rub
  • 1/2 cup finely shredded cheddar cheese
  • oil to coat the burger
  • 4 buns
  • 4 slices cheese, pepper jack is nice with this burger
  • 1 avocado, sliced thin
  • 1/2 red bell pepper, sliced thin
  • 1/2 onion, sliced thin
  • 1/2 beer

  1. Mix Latin Heat and grated cheese with ground turkey.
  2. Form into patties.
  3. Oil both sides and place into your freezer for 30 minutes, flipping once so both sides freeze the same.
    While the burgers are freezing...
  1. In a saute pan, place 1 Tbsp oil, onions and peppers and cook 5 minutes.
  2. Turn off heat, add beer along with Latin Heat and continue to cool until soft.
  3. Butter and toast buns if you like.
  4. Slice avocado and get everything ready to build the burger.
  5. Heat your grill on high.
  6. Remove burgers from the freezer, add more oil to prevent sticking as needed.
  7. Grill until cooked throughout.
  8. Top with cheese, let it melt and remove from grill.
  9. Top the bun with the burger, then add pepper, onion and avocado toppings.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 4 burgers