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  1  
 Table of Contents

Ø Turkey with Herb Basting Sauce………………………………………………………………..3

Ø Basting Sauce For Turkey On Rotisserie.……………….………………..…..……………….4

Ø Herb Butter Basted Turkey Breast………………………………………………..………….…5

Ø Butter-Basted Turkey……………………………………………………………………..……...6

Ø Easy Herb Roasted Turkey……………………………..……………………………………….7

Ø Basting Sauce For Grilled Chicken…………………………………………………………..…8

Ø Barbecued Chicken With Vinegar Basting Sauce...............................................................9

Ø Chicken Breasts with Herb Basting Sauce…………………...……………………………....10

Ø Basting Sauce For Pork……………………………………………………...…………………11

Ø Basting Sauce For Pork Chops……………………………..…………………………………12

Ø BBQ Rub for Ribs……………………………………………………….………………………13

Ø Mopping Sauce for BBQ Pork………………………….………………………………………14

Ø Smoky Ribs Barbecue Basting Sauce………………...………………………………………15

  2  
 Turkey with Herb Basting Sauce

What You'll Need

1 3/4 cups Swanson® Chicken Stock
3 tbsp. lemon juice
1 tsp. dried basil leaves, crushed
1 tsp. dried thyme, crushed
1/8 tsp. ground black pepper
8 lbs. turkey breasts

How to Make It
Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl.
Roast the turkey according to the package directions, basting occasionally with
the stock mixture.
Let the turkey stand for 10 minutes before slicing. Discard the remaining stock
mixture.

  3  
 Basting Sauce For Turkey On Rotisserie

What You'll Need

10-11 lb. turkey
1/4 lb. butter
1/4 cup vinegar
1/4 cup lemon juice
Dash of Tabasco sauce
Dash of onion salt
Dash of celery salt
Dash of garlic salt
Dash of parsley flakes
A-1 sauce or Heinz 57

How to Make It
Sprinkle salt and vinegar inside turkey before putting on rotisserie.
On low heat, cook butter, vinegar and lemon juice. Sprinkle in a little Tabasco
sauce, onion salt, celery salt, garlic salt, parsley and A-1 sauce. Simmer for 10
minutes. Baste turkey every 20 minutes until done.

  4  
 Herb Butter Basted Turkey Breast

What You'll Need

1/2 cup butter, melted
1/4 cup lemon juice
2 tbsp. soy sauce
2 tbsp. minced green onions
1 tsp. dried whole sage, crushed
1 tsp. dried whole thyme
1 tsp. dried whole marjoram
1/2 tsp. salt
1/4 tsp. pepper
1 (5 to 5 1/2 lb.) turkey breast

How to Make It
Combine first 9 ingredients in a saucepan; bring to a boil. Remove from heat; set
aside. Place turkey breast in lightly oiled 13 x 9 x 2 inch baking pan; baste with
butter mixture. Cover pan with foil. Insert meat thermometer through foil into
thickest portion of breast, making an opening so that the thermometer does not
touch the foil. Bake at 325 degrees for 2 hours or until thermometer registers 170
degrees, basting often with butter mixture.

  5  
 Butter-Basted Turkey

How to Make It
4 tbsp. unsalted butter, at room temperature
1 tbsp. fresh thyme leaves
Salt and Pepper
1 18 pound turkey, rinsed and patted dry, giblets and neck reserved for another
use
1 large onion, quartered

What You'll Need

Position a rack in the lower half of the oven and preheat to 400 degrees. Mash
the butter, thyme and 1/2 tsp each salt and pepper. Place the turkey in a roasting
pan and fold in the wingtips.
Using your fingers, loosen the skin at the neck end. Grasp the skin with one hand
and work in your other hand to loosen the skin down to the thighs and legs.
Spread the butter mixture under the skin, then, working with your hands on top of
the skin, spread the butter evenly all over the meat. Season the bird with salt and
pepper.
Place the onion inside the cavity, then tie the legs together using kitchen string.
Roast the turkey until it registers 170 degrees on an instant-read thermometer,
about 2 1/2 hours; cover with foil during the last hour to prevent the skin from
browning too quickly. Let rest for 20 minutes before carving.

  6  
 Easy Herb Roasted Turkey

How to Make It
1 (12 pound) whole turkey
3/4 cup olive oil
2 tbsp. garlic powder
2 tsp. dried basil
1 tsp.ground sage
1 tsp. salt
1/2 tsp. black pepper
2 cups water

What You'll Need

Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets
and organs), and place in a roasting pan with a lid.
In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt,
and black pepper. Using a basting brush, apply the mixture to the outside of the
uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of
the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and
allow to stand for about 30 minutes before carving.

  7  
 Basting Sauce For Grilled Chicken

What You'll Need

1 cup dry sherry
1 cup peanut or regular vegetable oil
Juice of 1 lemon
3 tbsp. Worcestershire sauce
2 tbsp. mayonnaise
1 small onion, grated
3 tsp. thyme
2 tbsp. salt (or use less and add red pepper flakes for zip)
3 tsp. pepper

How to Make It
Mix ingredients well. Grill pieces of chicken, basting often, turning often, and
cooking 35 to 40 minutes. Delicious with chicken wings. Sauce can be used
again.

  8  
 Barbecued Chicken With Vinegar Basting Sauce

What You'll Need

1 1/4 cups cider vinegar
4 tsp. chili powder
2 1/2 tsp. salt
1 1/2 tsp. sugar
1 tsp. cayenne pepper
1 tsp. dry mustard
1 tsp. paprika
1 tsp. ground black pepper
1/2 tsp. ground cumin
4 skinless boneless chicken breast halves

How to Make It
Prepare barbecue (medium-high heat) or preheat broiler.

Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass
dish. Spoon 1/4 cup sauce over; turn to coat evenly. Let stand at least 10
minutes and up to 30 minutes, turning chicken occasionally.

Grill chicken until just cooked through, basting occasionally with another 1/4 cup
sauce, about 5 minutes per side.
Serve with remaining sauce.

  9  
 Chicken Breasts with Herb Basting Sauce

What You'll Need

3 tbsp. olive oil
1 tbsp. minced onion
1 clove crushed garlic
1 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
1/4 tsp. ground sage
1/4 tsp. dried marjoram
1/2 tsp. salt
1/2 tsp. ground black pepper
1/8 tsp. hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tbsp. chopped fresh parsley

How to Make It
Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme,
rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow
baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan
drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices
over, and sprinkle with fresh parsley.

  10  
 Basting Sauce For Pork

What You'll Need

1/4 cup olive oil
1/4 cup bourbon
2 tbsp. ketchup
1/2 tsp. salt
1 tbsp. brown sugar
1 garlic clove, crushed
1/2 tsp. Worcestershire sauce

How to Make It
Combine all ingredients. Baste pork ribs or chops and cook until tender. Serve
remaining sauce with meat.

  11  
 Basting Sauce For Pork Chops

What You'll Need

4 tbsp. vinegar
2 tbsp. oil
1 tsp. Worcestershire sauce
4 tbsp. water
1 1/2 tsp. salt

How to Make It
Combine all ingredients. Brush on pork chops as they cook over grill. Baste each
time the chops are turned.

  12  
  
BBQ  Rub  for  Ribs  
 

What You'll Need

1  cup  firmly  packed  brown  sugar  
1  cup  granulated  garlic  
1/2  cup  kosher  salt    
1/2  cup  paprika  
2  tbsp.  granulated  onion  
1  tbsp.  dry  mustard  
1  tbsp.Creole  Seasoning    
1  tbsp.  chili  powder  
1  tbsp.  ground  red  pepper  
1  tbsp.  ground  cumin  
1  tbsp.  black  pepper  
1  tsp.  ground  coriander  seed  
1  tsp.  ground  oregano  
 
How to Make It
Mix  all  ingredients  together  and  store  in  an  airtight  container.  
Sprinkle  generously  on  ribs  -­‐  let  stand  several  hours  before  barbequing.  

  13  
 Mopping Sauce for BBQ Pork
(Great for all ribs)

What You'll Need

2 cups apple cider vinegar
1/2 cup white vinegar
1/2 cup apple juice
1/4 cup brown sugar -firmly packed
1 tbsp. kosher salt
1/2 tbsp. black pepper
1/2 tsp. ground red pepper
1/2 tsp. paprika

How to Make It
Place all ingredients in saucepan and bring to a boil. Stir and reduce heat to a
low simmer cooking for 15 minutes. Baste ribs using a brush several times during
cooking.
For best results, use the slow, off-heat method for barbequing.

  14  
 Smoky Ribs Barbecue Basting Sauce

What You'll Need

1/3 cup olive oil
1/3 cup flat beer
1/8 cup fresh squeezed lemon juice
1/8 tsp. liquid hickory smoke
2 tbsp. steak sauce
1 tbsp. Worcestershire sauce
2 tbsp. ketchup
1 tbsp. dark brown sugar
1/4 tsp. onion powder
1 tbsp. chopped garlic
1 tbsp. chopped shallots

How to Make It
Combine all ingredients and baste ribs at least once every half hour while
smoking.

  15