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Recipe of the Month

Humboldt Hotsauce Holy Trinity Turkey


1, 15 lb. Turkey

4 cups diced onions

2 cups diced celery

2 cups diced carrots

8 whole cloves of garlic

4 sprigs of rosemary

4 sprigs of thyme

1 stick unsalted butter (melted) or 4 oz. olive oil

2 TBS minced fresh garlic

2 TBS minced fresh onion

1 TBS of each Humboldt Hotsauce (Emerald Sauce, Island Style and Habanero-Mango)

Holy Trinity Rub:

1 TBS paprika

1 TBS granulated garlic 1 TBS granulated onion 2 tsp. oregano

2 tsp. thyme

2 tsp. black pepper

2 tsp. sea salt


Preheat oven to 350 degrees. Remove giblets and any wire or plastic from turkey. Rinse Turkey with cold water thoroughly inside and out. Mix hot sauce, Holy Trinity Dry Rub, onions, garlic, butter/olive oil. Place Turkey in roasting pan and rub the Holy Trinity Rub all over Turkey in and out. Make sure to rub underneath breast skin as well. Place rosemary and thyme sprigs under skin on each side of Turkey breast. Stuff half of the diced vegetables and garlic inside cavity of Turkey and place remaining in roasting pan. Tie legs with butchers twine and cover with foil tightly. Bake for approximately 3 1⁄2 hours. Check Turkey for doneness (temperature should be at 170f). Remove foil and brown Turkey for 30 min. **Turkey typically requires a cooking time of 12-15 minutes per pound.

Let the Turkey rest for 30 min before carving. Enjoy!

Spicy Cranberry Chutney


5 Shallots coarsely chopped

1 TBS olive oil

1 bag or 12oz fresh cranberries

2/3 cup brown sugar

¼ cup cider vinegar

1 tsp garlic minced

1 tsp ginger minced

½ salt

½ tsp fresh ground black pepper

1 tsp curry powder or garam masala

1 TBS Island style sauce


Cook shallots with oil in saucepan with medium heat stirring occasionally until onions are translucent. Put all remaining ingredients in sauce pan and simmer for 10-15 minutes stirring occasionally until cranberries stat popping. Cool chutney. This can be made a week ahead of time in refrigerator chilled and covered.