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Iowa Sipp'n Night Mosa

1 Jigger Sipp'n Sweet Corn
1/2 Jigger Grand Marnier
5-6 ounces of sweet white Iowa wine
1 stem less maraschino cherry

In a white wine glass combine ingredients.
Eat cherry when finished with drink.

Submitted by Chris McAninch

Company Name

Not eligible to win. Dang

Bull Sipp'n

1-1 1/2 shots of Sipp'n Sweet Corn

4-6 ounces of Red Bull

Mix with ice and you will be Bull Sipp'n in no time

Submitted by Chris McAninch

Company Name

Not eligible to win. Dang

 Sipp'n Popped Corn

3 oz Sipp'n Sweet Corn


Combine in glass

repeat as necessary till your popped ;-)

Public Submission by Gary P.

Norwalk Iowa



3 oz Sipp'n Sweet Corn Whiskey

3 oz AE Lemonade

in a mason jar full of ice and garnish with a lemon wedge

A tsp or 2 of Cody's Gold Honey from Urbandale can be added.

Very simple and very refreshing

Public Submission by Doug P.


Brined "Sipp'n Sweet Corn Whiskey" Turkey


2 gallons cold water

2 cups Sipp'n Sweet Corn Whiskey

2 cups coarse salt (kosher or sea)

1 cup sugar

1 12-15 lb turkey, rinsed (giblets removed)


1.  In a pot or clean bucket, large enough to accommodate the turkey, combine water, whiskey, salt & sugar.  Stir to dissolve the salt & sugar.  Add turkey & refrigerate for 18 to 36 hours.  If you don't have refrigerator space, place the bucket in a cooler packed with ice.  Make sure the bucket stays covered.


2.  Remove the turkey from the brine, and dry well with paper towels.  Let stand, covered at room temperature for 1 to 2 hours.


3.  Preheat oven to 500 degrees.  Place bird on a roasting rack inside a wide, low pan.  Tuck back the wings & coat whole bird liberally with vegetable (or other neutral) oil.*


4.  Roast on lowest level of the oven at 500 degrees for 30 minutes.  Remove from the oven & cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast & return to the oven, reducing oven temperature to 350 degrees.  Set thermometer alarm (if available) to 161 degrees.  A 14 to 16 pound bird should require approximately 2 to 2 1/2 hours of roasting.


5.  Let turkey rest, loosely covered for 15 to 20 minutes before carving.


* (Optional) In a small bowl, combine 2 Tbsp of coarse salt, 1 Tbsp of freshly ground white pepper & 1 Tbsp of freshly ground black pepper.  Rub the inside & outside of the turkey with salt-n-pepper mixture after oiled.


Optional Cooking Methods:  You can also roast the bird in an electric roaster pan at 325 to 350 degrees, or roast it on the grill.  I LOVE my Holland Grill  for roasting my turkey using this recipe.


It will be the most flavorful & moist bird you will ever have!

Public submission by Kathy T.





Copyright 2011 Sipp'n Sweet Corn tm