Slow Smoked Maple Bourbon Brined Turkey

Ingredients

1 qty. (10-12 lb.) Turkey Thawed if Frozen

5 qt. Hot Water

1-1/2 cups or 3/4 cup table salt Kosher Salt

3/4 cup Bourbon

1 cup Pure Maple Syrup

1/2 cup Brown Sugar

1 Onion, Peeled and Quartered Through the Root End

3-4 strips Orange Peel

3 leaves Bay Leaves Broken into Pieces

2 Tbsp. Black Peppercorns

1 Tbsp. Whole Cloves

3 qt. Ice

1 cup Butter Melted

as needed Traeger Pork & Poultry Shake

for garnish Sprigs of Fresh Sage and Thyme

for serving Orange Wedges Lady Apples, or Kumquats

for serving Turkey Gravy

(1) 18-20lb turkey

1/2 lb butter softened

8 sprigs thyme

6 cloves garlic minced

1 sprig rosemary rough chop

1 tbsp cracked black pepper

1/2 tbsp kosher salt

6 boneless skinless (about 6 oz each) chicken breast

6 thin slices prosciutto

8 to 10 fresh sage leaves

1 cup Parmesan cheese grated

Extra-virgin olive oil

Traeger Pork and Poultry Rub or salt and pepper

4 cups homemade chicken stock

2 large onions cut into 8th

4 carrots, rough chop

4 celery stalks

8 sprigs thyme

8 cloves garlic peeled and smashed

1 turkey neck

1 cup flour

1 stick butter cut into about 8 pieces

1 tsp kosher salt

1 tsp cracked black pepper

8 oz cream cheese at room temperature

2 oz Monterey Jack cheese finely grated

2 cloves garlic finely minced

3 slices cooked bacon crumbled or diced

2 Jalapeño peppers stemmed seeded, and minced

1 tbsp lime juice

1/2 cup cilantro leaves chopped

2 tsp Traeger Cajun Rub

1 tbsp hot sauce or more to taste

6 boneless, skinless chicken breasts

2 tbsp olive oil

1 gallon water

3/4 cup canning & pickling salt

3 tbsp garlic minced

3 tbsp dark brown sugar

2 tbsp Worcestershire sauce

2 tbsp Traeger Cajun Shake

(1) 5-6 lb bone-in turkey breast

2 tbsp Traeger Cajun Shake

3 tbsp extra virgin olive oil

2 1/2 lbs Large Chicken Wings

1/2 cup Soy Sauce

1/4 cup Water

1/4 cup Brown Sugar

2 Tbsp Rice Wine Vinegar

2 Scallions

1 clove Garlic minced

2 tsp Sesame Oil

2 Tbsp Fresh Ginger smashed

1 Tbsp Sesame Seeds lightly toasted

1/4 lb pretzel sticks

4 boneless, skinless chicken breasts

3 tbsp Dijon mustard

1 tbsp Beelocal honey

1-1/2 tsp fresh thyme extra for garnish

3 tbsp apple cider or brown ale

Cooking spray

1-1/4 lbs chicken tenders

Traeger Pork and Poultry Shake

3 tbsp butter

1/2 cup hot sauce

1-1/2 cups shredded lettuce

1 cup diced celery

1/2 cup prepared blue cheese or ranch dressing

(4) 10-inch flour tortillas

6 cups apple cider

2 cloves garlic smashed

1/3 cup brown sugar

1 tbsp allspice

1/3 cup kosher salt

3 bay leaves

4 cups ice water

1 turkey breast

1/2 cup plus two tbsp unsalted butter softened

Traeger Pork and Poultry Shake

6 chicken sausages

1/2 cup Buffalo sauce

1/2 cup crumbled blue cheese

2 stalks celery chopped

1/2 cup carrots shredded

2 tbsp red onion finely diced

1/4 cup mayonnaise

2 tbsp dijon mustard

1-2 tsp white sugar

1/2 tsp celery seeds

1/2 tsp poppy seeds

Salt and Pepper to taste

6 hearty buns

4 boneless and skinless chicken breasts

2 cups cherry tomatoes (1 cup quartered 1 cup left whole)

1/2 cup fresh basil chopped

1/2 cup fresh part skim mozzarella cubed

3 garlic, chopped

1/4 tsp salt or more to taste

1/4 tsp cracked black pepper

1 TBSP olive oil plus more for drizzling

1 tbsp fresh lemon juice

3 tbsp bottled balsamic glaze

Salt and pepper

Fresh basil leaves to garnish

6 turkey thighs skin-on

1-1/2 cups chicken or turkey broth

Traeger Pork and Poultry Shake

1 cup Traeger BBQ Sauce or more as needed

6 buns or Kaiser rolls split and buttered

4 chicken leg quarters

1 cup jalapeno jelly or red pepper jelly

1 cup water

Traeger Chicken Rub

Chili powder

24 Wings (sectioned)

12 oz Italian Dressing

3 oz Traeger Chicken Rub

8 oz Traeger Chili Barbecue Sauce

1 4 to 4-1/2 lb chicken

8 tbsp butter at room temperature

1 clove garlic finely minced

1 scallion, finely minced

2 Tbsp minced fresh herbs such as thyme rosemary, sage, or parsley

Traeger Chicken Rub

a few drops fresh lemon juice

2 boneless skinless turkey breasts (2-3 lbs each)

20 strips thick cut bacon

1/2 cup diced celery

1/2 cup diced onion

1 14- ounce package herb seasoned stuffing

2 tbsp chopped fresh sage

4 tbsp Traeger Chicken Rub

1/2 cup dried sweetened cranberries

2 cups apple cider

2-3 lbs skinless boneless chicken breasts

1/4 cup soy sauce

3 tbsp firmly packed dark brown sugar

2 Tbsp fresh lime juice

2 tbsp oil

2 tsp curry powder

1/2 tsp cardamom

2 garlic cloves minced

1 tsp lemon grass

1 tsp finely minced fresh ginger

1 thai red chili pepper or jalapeno pepper coarsely chopped

Traeger Thai Red Curry Rub

Fresh cilantro for garnish

Fresh coconut for garnish

1 lb chicken shredded

2 carrots

2 stalks celery

1 tbsp vegetable oil

Salt and Pepper

1/4 cup water

1 tsp chicken bouillon

1 small can tomato juice

1 egg, scrambled

2 rolls pie crust

1 large oven safe pan

1 quart Cold water

1/3 cup Kosher salt

1/2 cup White sugar

4 Chicken leg and thigh quarters

1 pint Cherry tomatoes

3 Habanero peppers seeded

4 cloves Garlic

1/2 tsp Ground allspice

1 1/2 tsp Dried thyme

1 tsp Ground cumin

1 tsp Ground black pepper

1/2 tsp Cayenne pepper

3 Tbsp Vegetable oil

1/2 cup Prepared Thai sweet chili sauce

1/2 cup Soy Sauce

1/4 cup Water

2 Tbsp. Honey

1-2 Tbsp. Asian Chili-Garlic Paste

2 Tbsp. Fresh Lime Juice

1 Tbsp. Morton Tender Quick Curing Salt

2 lbs. Turkey Breast boneless, skinless

6 Chicken Thighs boneless and skineless

Kansas City BBQ Rub

12 slices Bacon thick-cut

12 slices Pinepple

6-12 slices Swiss Cheese

1/2 cup Pineapple Juice

4 Tbsp. Butter melted

1 Tbsp. Dijon Mustard

1 Tbsp. Honey

1 Tbsp. Molasses

1 Tbsp. Worcestershire Sauce

1 tsp. Ancho Chile Powder

2 quarts Cold Water

1/2 cup Kosher Salt

1/4 cup Brown Sugar

1/2 cup Soy Sauce

8 , 6-oz. Chicken Breasts boneless, skinless

Traeger Mandarin Glaze

Scallions thinly sliced

3 Tbsp. Chile Powder

2 Tbsp. Extra-Virgin Olive Oil

2 tsp. Lime Zest freshly grated

3 Tbsp. Lime Juice

1 Tbsp. Garlic minced

1 tsp. Ground Coriander

1 tsp. Ground Cumin

1 tsp. Dried Oregano

1-1/2 tsp. Kosher Salt

1 tsp. Black Pepper freshly ground

1 pinch Cinnamon

1 , 3.5-4 lb. Chicken Spatchcocked

Cilantro Lime Juice and Salsa, for serving

4 Potatoes

2 Chicken Breasts

2 cloves Garlic minced

2 Tbsp. Olive Oil

2 tsp. Worcestershire Sauce

Traeger Pork & Poultry Rub as needed

Toppings: Butter Sour Cream, Cheese, etc.

Traeger Honey Bourbon BBQ Sauce as needed

2 Tbsp. Butter room temperature

1/2 cup Dry Breadcrumbs

1 , 6.5 oz. jar Marinated Artichoke Hearts drained

1/4 cup Sun-Dried Tomatoes coarsely chopped

1-1/2 cups Parmesan or Romano Cheese

6 large Eggs

1 cup Cream or Half & Half

1/2 tsp. Dried Basil

1/2 tsp. Black Pepper freshly ground

1 cup Light Brown Sugar packed

1/4 cup Smoked Paprika

3 Tbsp. Kosher Salt

2 Tbsp. Malabar Black Pepper coarsely ground

2 Tbsp. Chili Powder

2 Tbsp. Granulated Onion

2 Tbsp. Granulated Garlic

2 tsp. Piri Piri or Chipotle Powder

1 tsp. Ground Cumin

1 tsp. Ground Coriander

1 tsp. Ground Thyme

Half Fresh Pineapple peeled, cored, and chopped

1/2 cup Red Onion finely chopped

1/4 cup Fresh Cilantro finely chopped

1 tsp. Kosher Salt

1 , 3-4 lb. Chicken whole

1/4 cup Diva Q Pork & Chicken Rub

Fresh Pineapple Salsa for serving

8 Chicken Legs

2 Tbsp. Olive Oil

1 Tbsp. Ancho Chili Powder

1 Tbsp. Brown Sugar

1/2 Tbsp. Ground Espresso

1/2 tsp. Ground Cumin

1 Tbsp. Lime Zest

1 Tbsp. Kosher Salt

1/2 Tbsp. Cracked Black Pepper

1/2 cup Traeger BBQ Sauce or your favorite Smokey BBQ Sauce

1 Fresh Lime to serve

4 Chicken Breast halves skinless and boneless

8 slices Bacon

4 Tbsp. Lime Juice

4 Tbsp. Olive Oil

4 tsp. Ground Cumin

Salt & Pepper to taste

2 Avocados, pitted and peeled

8 slices Swiss Cheese

4 Tbsp. Picante Sauce

1 Chicken, whole

as needed Traeger Chicken Rub

as 1 12 oz. can Beer light in color

1 Whole Chicken

2 jalapeños Jalapeños diced and seeded

6 slices Bacon

4 Tbsp. butter softened

3 tsp. Traeger Cajun Shake

to taste Traeger Sweet Rub

12 to 18 Chicken Drumsticks

as needed Traeger Cajun Shake

1/2 cup Butter

as needed Traeger Regular BBQ Sauce

as needed Louisiana Hot Sauce

1 qty. (3-1/2 to 4 lb.) Whole Chicken

2-1/2 cups Cold Water

1/3 cup Kosher Salt

1 qty. (12 oz.) bottle or can Beer Preferably Mexican

1 Orange, Juiced (Reserve Rinds)

1 Lime, Juiced (Reserve Rinds)

1 Small Onion Thinly Sliced

2 cloves Garlic Minced

2 tsp., or more to taste Mexican-Style Hot Sauce

1 tsp. Dried Oregano Preferably Mexican

2 Tbsp. Vegetable Oil

1 to 2 Tbsp. Traeger Cajun Rub

desired size Farm Fresh Turkey

1 Tbsp. per pound of turkey Kosher Salt

as needed Thyme

as needed Rosemary

as needed Sage

as needed Parsley

3 lbs. Chicken Breasts cut into 1” cubes

1/2 cup Traeger Texas Spicy BBQ Sauce

1/2 cup Traeger Honey Bourbon BBQ Sauce

1/4 cup Bourbon

1 tsp. Garlic

1 tsp. Onion Powder

1/2 cup Ranch

2-3 Tbsp. Chile Sauce

1/2 tsp. Garlic Powder

1/2 tsp. Dried Oregano

4 Chicken Breasts Cut Into 2

1 Red Onion Cut into Large Chunks

1 Green Pepper Cut into Large Chunks

1 Red Pepper Cut into Large Chunks

8 slices Bacon

1 bottle Frank's RedHot Sauce

1/2 cup Butter

1 cup Brown Sugar

1/2 cup Whiskey or Bourbon

3 cloves Garlic Minced

1 tsp. Traeger Cajun Shake

1/2 cup Chicken Stock

6 large Turkey Legs

8 Chicken Thighs boneless and skinless

8 strips Bacon

1 Tbsp. Olive Oil

1 Tbsp. Butter

1/4 cup White Onion diced

1 clove Garlic minced

1 , 8-oz. package Baby Portobello Mushrooms diced

1 cup Prepared Wild Rice

1/2 cup Dry White Wine

1/3 cup Parmesan Cheese grated

Salt & Black Pepper to taste

1 Tbsp. Olive Oil

8 oz. Fresh Baby Spinach

1 clove Garlic finely minced

1 cup Smoked Gouda or Swiss Cheese grated

1/2 cup Ham finely diced

Salt & Pepper to taste

4 Chicken Breasts boneless skinless

Traeger Pork & Poultry Shake

8 Bacon slices

1/4 cup Honey

2 Tbsp. Soy Sauce

2 cloves Garlic minced

1/4 tsp. Red Pepper Flakes

4 Chicken Thighs boneless skinless

2 Tbsp. Olive Oil

2 tsp. Traeger Sweet Rub

Ancho Chili Powder as needed

1/4 tsp. Black Pepper coarsely ground

Green Onions chopped

4-6 Boneless, Skinless Chicken thighs

1 cup Buffalo Wing Sauce

4 Tbsp. Butter

Traeger Pork & Poultry Shake as needed

Bleu Cheese Crumbles for serving

Ranch Dressing for serving

1 Chicken, whole

8 oz. Ginger Ale

Traeger Asian BBQ Rub as needed

2 lbs. Chicken Wings separated into flats and drumettes

Traeger Blackened Saskatchewan Rub

Traeger Sweet Rub

3 cans Chipotles in Adobo

4 Tbsp. Butter unsalted

1 Tbsp. Honey

2 Tbsp. Fresh Lime Juice

Avocado Crema

Ranch or Blue Cheese Dressing

Lime Wedges for garnish

2 lbs. Boneless skinless Chicken Thighs

1 cup Buttermilk

1 Egg, beaten

2 cups Panko Bread Crumbs

1 tsp. Garlic Powder

1 tsp. Salt

1 tsp. Black Pepper freshly ground

2 cups. Dark Brown Sugar

1/2 cup Frank's RedHot Buffalo Sauce

5 Tbsp. Water

4 , 4-oz. Chicken Thighs boneless and skinless

1/4 cup Olive Oil

Black Pepper freshly ground, to taste

Traeger Cajun Shake as needed

Ancho or Chipotle Chile Powder to taste

2 cloves Garlic sliced

1/2 Onion, diced

1 Red Bell Pepper thinly sliced

1 Jalapeno, sliced into rings

1 , 14-oz. can San Marazano Tomatoes crushed

2 Tbsp. Capers rinsed and drained

1/2 cup Flat-leaf Parsley leaves roughly chopped

4 cups Water

1/4 cup Salt

1/4 cup

4 crushed

1

1 Tbsp.

2 lbs.

1/4 cup

1/2

1/4

1/4

1/4

1/4

4

4

4 tbsp

4

1 cup

1 cup

1 cup

4-6

1 cup

3

2

1/2 cup

1/2 cup

1/3 cup

2 tbsp

2 tbsp

2 tbsp

4 tsp

2 tsp

2 tsp

1/2 tsp

3 lbs.

2 Tbsp.

1 Tbsp.

2

1

1 freshly ground

1

1

1

1

8 Tbsp.

2 - 4

1/2 cup

1/2 cup

3.5

1-1/2 cups

1 cup finely grated

2 lbs.

1 whole

2 Tbsp.

1/2 cup

1 Tbsp.

1/2

1/2

1 Tbsp.

1

4 lbs.

1 large can

2

1 lb.

4

1

1

1/2

1/4 freshly cracked

1 cup

4 lbs.

2/3 cup chopped

2 chopped

1 chopped

1/4 cup

2 Tbsp.

2 Tbsp.

1-1/2

1-1/2

1

1/2

1/2

1/2 seeds removed

12 large

as needed

6 Tbsp.

1/4 cup

1

1/2 cup

12 skinned

1-1/2 Tbsp.

3 Tbsp. chopped

2

2

1-1/2

1-1/2

1-1/2 freshly ground

3/4

1

4 Tbsp.

4 Tbsp.

3 Tbsp.

1/4

1-1/2 Tbsp.

1-1/2 Tbsp.

1-1/2 Tbsp.

8

1 cup

4

2 cups

1/2 cup

1

6

1-1/4 lbs. Boneless, Skinless

1/2

24 large Unbroken

3 cups Grated

1/2 cup Sliced and Drained

Sliced

3

1 cup

2 lb. Whole

24

2

1 lb.

4

1/2 cup Chopped

4

1/2 cup

1/2 cup

1/4 cup

2 Tbsp.

2 Tbsp.

1 clove

1/2

1/4

2 each cut into 8 pieces

2

1/3 cup

4 minced

1-1/2 Tbsp.

1 cup

4 Skinless

2

4

1

1

1

1/2

1/4 Cracked

1

1

1

2 Tbsp.

1-1/2 lbs. Boneless and Skinless, Diced

1

2 lbs. Seeds removed and Cut in Half

3 Tbsp.

2

1

1/2

1/2

1

1/2 Freshly Ground

1

3

1/2 cup

1

1/2 Roughly Chopped

1/3 cup

1/3 cup

4

1 Tbsp.

1

1-1/2

3/4

1 Tbsp.

2 lbs. Cut into 1-1/2

1 large Stemmed, Seeded, Cut into 1-1/2

1 large Stemmed, Seeded, Cut into 1-1/2

1 large

3

3 Tbsp.

1

1

4 Tbsp.

1

1

1 Tbsp.

1

2 Tbsp.

1

4

4

3

1

1

2

2

1

12 cups

3/4 cup

2 Tbsp.

2

2

2

1

16 cups

2 large Sliced

2 large

2

10

1 Tbsp.

2

1

1 large

4

4 large

2

6

1

1 cup

1 cup

2

2

6

4

2

1 clove

4

1

2

1/2 small

1/2 cup

1/2 lb. From Previous Grill Session

4 Crumbled

1/4 cup

1/4 cup

1/4 cup

1/4 cup

1/4 cup

1-1/2 lb.

1 medium

2

1 Tbsp.

1

1-1/2

1 Tbsp.

1 Whole Cut into 4 Pieces

1-1/2 cup Ice Cold

2 Tbsp.

4 cup

1

1/2 Freshly Ground

1/2 Tbsp.

12 Chopped into 1/2

For Frying

4

1 Tbsp.

2

2

3/4 cup

1/4 cup

3 Tbsp.

2

2

6-8

1

1/4 cup

4 large Boneless

4

1/2 Finely Diced

1/2

2

1 Minced

1 cup

1 Tbsp.

1

1 Freshly Ground

1/2

2 Tbsp. Minced

2-1/2 lb.

4 Tbsp.

1/2 cup

1/4 cup

1-1/2 cups

2 Minced

2 lb.

1 Tbsp.

2 Tbsp.

2

2 lb.

5 Tbsp.

1/3 cup

1/4 cup

2 Tbsp.

2 Tbsp.

1 Tbsp.

1 Tbsp.

1 Tbsp.

1 Tbsp.

1 Tbsp.

1-1/2 lb.

1/4 cup

1

1 Tbsp.

2 Minced

1

1

1 Freshly Ground

1/4 cup

2 Tbsp.

2 Tbsp.

2

1/2

1/2

1/8

1-1/2 lb.

1/4 cup Preferably Greek Style, or Sour Cream

1

1 Tbsp. Minced

2 Minced

1

1

1 Freshly Ground

1/4 cup Preferably Greek Style, or Sour Cream

2 Tbsp.

2 Tbsp.

2

1/2

1/2

1/8

2 lb. Boneless and Skinless

1 cup

1/2 cup Unsweetened

3 Tbsp.

2

1

2 Tbsp.

1 Tbsp.

1

1 Freshly Ground

2 lb.

3 Whole

1 Tbsp.

1/2 cup

2 Tbsp.

1/2 cup

1 Tbsp.

1/4 cup

1 Fresh or Thawed (If Previously Frozen)

3

2 Tbsp.

1

2 Tbsp.

7

1/2

1/2

1

1

6

8 cups

1 cup

1/3 cup

1/2 cup

3 Tbsp.

2 Tbsp.

2 Tbsp. minced

1-1/2

1/2 cup not dried

12

Red Onion, & Arugula, thinly sliced

1 Tbsp.

2

1-1/2 lbs.

1 cup

2 minced

2 Tbsp.

1/2

1

1

1

1 medium

3 Whole

4-5

1 Tbsp.

1

1

1

1/2 cup

1 cup

1 gallon

4 4-5 Boneless and Skinless, Tenders Removed

8

1 cup

2 cups Gruyere, or Mozzarella Cheese

1/3 cup

1 cup Preferably Panko

1/4 cup

2 Tbsp.

2

2

3 Boneless and Skinless

1

2-3 Tbsp.

4 10

1/3 cup

3 cups Shredded

Sliced

Sliced

Diced

Thinly Sliced

Drained

Sour Cream, and/or Pico De Gallo

4

1/4 cup

1

1 Tbsp.

1 bottle

1 bottle

1 bottle

1 Whole

1/4 cup

1/4 cup Finely Chopped

1/4 cup

1/2 cup

1/2 cup

1

1

1

3 lbs.

1/4 cup

1 1/2 Tbsp.

1 cup Stout, or Ale)

1/2 cup

2 Tbsp.

1 cup or Other Lousiana-Style Hot Sauce

1

3

4

1-1/2 cup

1 cup

3

1 Tbsp.

1

4 Thyme, Parsley, and Sage

3

2

1

1.25-2.5

1 cup

1 Tbsp. melted

1 Tbsp.

2 1/2 cups

2 8- Room Temperature

1 1/2 cups Shredded

3/4 cup

3/4 cup

1/2 cup

2 Trimmed, White and Green Parts Thinly Sliced (Optional)

Crackers, Pita Crisps, or Tortilla Chips

1

8

3

12

1

2 lbs.

1 cup Shredded

1 Tbsp.

Freshly Ground

1 cup

2 Tbsp.

12

3

1 Small

Washed, and Dried

2 Tbsp.

1 small Diced

1

2 cups

1/2 cup

1-1/2 cups Thawed

2

1/2

1/4

3-4 cups Diced into Cubes

Freshly Ground

for Dusting the Countertop

1

1

16

1

4 Tbsp.

1/3 cup

2

2 cups

1/2 cup

3 Tbsp.

2 Tbsp.

1

2 lbs. Skin-On

2 cups

1/4 cup

1 Tbsp.

2 lbs. Preferably White and Dark Meat

1

1 cup Coarsely Shredded or Grated

1 Stemmed, Seeded, and Cut into Small Dice

2

2

1/4 cup Minced, Loosely Packed

2

2 Tbsp.

1 Tbsp.

1 Tbsp. Peeled and Minced

2

2

1

1

8 Lightly Buttered and Toasted or Grilled, for Serving

1

1

4

2 Stemmed, Seeded, and Diced

8 Tbsp.

2

2 cups

1/2 cup plus more for Topping the Pizza

1/2

1

1-1/2 cups

2

4 cups

2

1 Tbsp.

1 Large

1 can Drained

4

4

1

1 Grated

1 Chopped

2 Chopped

2

2

1

1 Peeled and Grated

2

1 Tbsp.

2 Tbsp.

1 cup Shredded

1 cup Shredded

1 cup Shredded

1 cup

1 cup

2 Tbsp.

2 Tbsp. Chopped

8 Tbsp.

2 Tbsp. Sage, Rosemary, and Marjoram, Chopped

1/4 Freshly Ground

1 Thawed if Previously Frozen

3 Tbsp.

2 cups

1 Skin-On Turkey Breast, Thawed if Previously Frozen

4

3/4 cup

1/3 cup

8 Tbsp.

1/4 Sage, Rosemary, and Marjoram or Oregano

1 clove

1 Tbsp.

1

1/2 Freshly Ground

1

2

1/2 - 1

1

2 Tbsp.

1 Tbsp.

1 Tbsp.

2

1

1

1

1/2

1/2

2 1/2 lbs.

1 Small

1

1 For Serving

1 clove

2

2

1 Freshly Ground

1 Leaves Stripped or Dried Thyme

1/2 cup

6

6

1 Tbsp.

1 Tbsp.

1 Tbsp.

2

1 Tbsp.

1

1

3 Tbsp.

1

1/2 cup

1/3 cup

2

5

1

1 Freshly Cracked

or more Salt and Black Pepper, Freshly Ground

2 lb.

1 bottle

as needed

as needed

24

2 Tbsp.

2 Tbsp.

1 Tbsp.

1 Tbsp.

2 Tbsp.

2

6

8

8

1/2

1/8 cup

1 Thawed if Frozen

5

1-1/2 cups

3/4 cup

1 cup

1/2 cup

1

3-4

3 Broken into Pieces

2 Tbsp.

1 Tbsp.

3

1 cup

Lady Apples, or Kumquats

1

1

1 Giblets and Excess Fat Removed

2 Juiced or White Vinegar

3

1 Tbsp.

2 or 4 Fresh Mint Leaves

1/4 cup

1 Tbsp.

2

2

1-1/2

1 Freshly Ground

4 White and Green Parts Coarsely Chopped

4 Coarsely Chopped

2

2 Seeded, and Coarsely Chopped

1

1/2 cup

3/4 cup

1/4 cup

1 Tbsp.

2 or 4 Fresh Mint Leaves

Freshly Ground

1

1 Tbsp.

2

1/2

1/2

2

6

2

3

6

2

3 lbs. Scrubbed

Freshly Ground

2

1/2 cup Chopped

1 Defrosted

1 Small

1

Such as Parsley, Sage, or Rosemary

1

8 Tbsp.

1

1 clove

2 such as Thyme, Rosemary, Oregano, Basil, Sage, or Parsley, Minced

2-1/2 Tbsp.

1

1 12 Thawed (All Giblets Removed)

3

1 cup

1 cup

1-1/2 Tbsp.

1/2 cup

2 Tbsp.

1 gallon

1/2 gallon

4 cups

1 cup

1/2 cup

1/2 cup

1 Tbsp. Crushed (Optional)

1 Tbsp.

2

2

4

2

Freshly Ground

1

2 Tbsp.

1 Tbsp.

2-1/2 cups

2 Tbsp.

2 Tbsp.

1 Tbsp.

Directions

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