Yield about 5 cups

INGREDIENTS:

1/2 cup butter (can use hard margarine)

1/2 cup plus 3 tablespoons all-purpose flour

1/2 teaspoon fresh ground black pepper (the more the better!)

4 cups pan drippings (or see options below the recipe)

Servings 4

INGREDIENTS:

1 (3 to 3-1/2 pound) whole chicken (can use a larger chicken or a small turkey)

1/4 cup margarine (use hard stick margarine only not soft tub)

1/4 cup oil

2 tablespoons liquid honey

2 tablespoons lime juice (use lime juice only, not lemon juice)

1/2 teaspoon garlic powder (garlic lovers can use more)

1/2 teaspoon paprika

1-1/2 teaspoons seasoned salt (more for inside of cavity)

fresh ground black pepper, to taste

1 small whole lemon (optional but good to use)

1. In a large bucket or container mix together the warm water with brown sugar and salt; stir until no salt and sugar granules remain in the water (make certain to use very warm water so that the salt and sugar will dissolve easily and completely).
2. Add in Worcestershire sauce, peppercorns, and garlic; stir until the worcestershire sauce is combined.
3. Cool the water until almost room temperature.
4. Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
5. Place in refrigerator for 24 hours,.
6. Remove the turkey from the brine and rinse the turkey thoroughly under cold running water.
7. Pat dry and continue with desired turkey recipe.
8. You will also find this recipe on Recipezazz.com

Don’t omit the shredded carrot it adds moistness to the meatloaf, plan ahead the meatloaf mixture must be refrigerated for at least 4 hours before cooking so mix it in the morning and bake it for dinner in the evening the longer refrigeration time the better…  using 2 pounds of all ground turkey will not produce the same flavor use the Italian turkey sausages also

Servings 6

Ingredients:

1 pound Italian turkey sausage, casings removed

1 pound of ground turkey (a mixture of white and dark meat)

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)

4 garlic cloves, minced (garlic lovers can use more)

1/3 cup finely grated carrot (do not squeeze out the moisture from the grated carrot)

3 eggs, beaten

1/2 cup low-fat milk

1 tablespoon Worcestershire sauce

1-1/4 cups rolled oats

1 package dry onion soup mix (such as Lipton’s dry onion soup mix)

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt (you may omit since the dry soup mix already has a fair amount of sodium)

pinch cayenne pepper

2 cups prepared hickory flavor barbecue sauce, or to taste

Instructions:—————————————

Grease a 13 x 9-inch baking dish.

In a large bowl using clean hands combine all ingredients except the barbecue sauce.

Pat the mixture into the baking dish.

Spread the barbecue sauce over the top.

Cover and refrigerate for at least 4 hours or up to 24 hours (can even leave it for 2 days).

Preheat oven to 350 degrees F.

Set oven rack to bottom position.

Bake for 50-60 minutes.

This is a great alternative to a whole oven roasted turkey, the recipe as stated will produce some juice but if you want more in a can of low-sodium chicken broth

For the best flavor use a skin on turkey breast you can always remove the skin after cooking and use a fresh breast not previously frozen then thawed, because of the already high sodium content of the dry soup mix is is advised not to add in an addition salt

Since every crock pot cooks differently and depending on the size of the turkey breast that you use the cooking time may need to be adjusted

Servings 6

Ingredients:

1 (6- pound) fresh turkey breast (with skin left on)

2 tablespoons oil, or as needed

1/2 to 1 teaspoon garlic powder (garlic lovers can use more)

1 teaspoon fresh ground black pepper, or to taste (do not use any salt)

1 (1-ounce) package dry onion soup mix (can use flavored soup mix)

Instructions:————————————————

Rinse the breast well under cold water then pat dry using paper towel/s.

Rub the breast with oil all over.

In a small bowl combine the garlic powder with black pepper and dry soup mix, then using your hands rub all over the breast and underneath the skin.

At this point you may cover and refrigerate for up to 24 hours.

Place the turkey breast skin side facing up in the crock pot then cover with lid and cook on HIGH setting for 1 hour.

Reduce to LOW setting and continue cooking for 5 hours for a 6-pound breast ( larger size may need more cooking time).

You will also find this recipe on Recipezazz.com

No spices added to this brine so all you will taste is the turkey and nothing else, the amounts may be doubled or tripled if tripled you will have enough brine for a turkey up to 20 pounds… try this brine for you next grilled turkey breast you will be glad you did!

plan ahead the turkey must stay in the brine for 24 hours and remember to rinse your turkey breast under cold water after brining

Yield 8 cups brine —  (enough for 1 large turkey breast, if your turkey breast is large you may want to double the brine amounts)

Yield 16 cups brine

Ingredients:

8 cups warm water (can use cold water although the sugar and kosher salt granules will take longer to dissolve and will not dissolve as well)

1/4 cup kosher salt (no substitutes)

6 tablespoons brown sugar, well packed (1/4 cup plus 2 tablespoons)

2-3 teaspoons  black peppercorns

4 large garlic cloves sliced in half (can use more or less or you may omit)

2 tablespoons Worcestershire sauce

Instructions:—————————————-

In a large bowl (choose a bowl large enough to hold the brine and turkey) combine the warm water with salt, brown sugar and Worcestershire sauce; mix until all granules are completely dissolved in the water which may take a few minutes.

Mix in the garlic and peppercorns.

Allow the water to cool to room temperature.

Wash the turkey over with cold water then add to the brine.

Refrigerate for 24 hours.

Remove and discard the brine.

Wash the turkey thoroughly under very cold water.

Pat dry using paper towels.

Proceed with desired recipe.

This will also work well using one 6-ounce can light tuna, feel free to double the amounts I would however increase the garlic only slightly or leave at 1 teaspoon

Plan ahead there is a 2 hour chilling time before serving, I sometimes like to add in some frozen thawed peas also

Servings 6

Ingredients:

2 cups uncooked elbow macaroni

1-1/2 cups cooked cubed chicken or turkey

1/2 red bell pepper, seeded and chopped

1 celery rib, diced

1/2 cup coarsely shredded carrot (squeeze at all excess moisture with hands before adding to the salad)

3 large radishes, chopped

2 green onions, chopped

2 tablespoons fresh minced parsley

salt and freshly ground black pepper, to taste (I use seasoned salt)

1 cup mayonnaise

1/2 cup prepared ranch dressing

1 teaspoon garlic powder

1/3 cup fresh grated Parmesan cheese (can use more)

3 hard-boiled eggs, quartered

Instructions:—————————————–

Coon the macaroni in boiling water until al dente (do not cook until very soft) drain the rinse under very cold water and allow to drain well; transfer to a large bowl.

Add in chopped chicken or turkey with next 6 ingredients; toss to combine.

In a bowl whisk the mayonnaise with ranch dressing with garlic powder and 1/3 cup grated Parmesan cheese; pour over the salad; toss gently to combine.

Season with salt and pepper.

Cover and chill for 2 or more hours.

Before serving arrange the egg quarters around the edge of the bowl.