+
0 (0)

Sage and bay salt

Every year at this time, cooks begin to panic about how they're going to roast their turkey. All that anxiety is misplaced. Roasting a turkey is easy: You simply salt it, roast it and rest it. It's the carving that ... Read more

Note: This makes enough for a 20-pound turkey. Allow a scant 1 1/2 tablespoons per 5 pounds of turkey weight.
  • 1/4 cup kosher salt
  • 10 dried bay leaves, crumbled
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon freshly ground black pepper

Step 1Pulse together the salt, bay leaves, ground sage and black pepper in a spice grinder or mash them in a mortar and pestle to make a fine powder. Makes 1/3 cup. The mixture can be stored in a tightly sealed jar for up to 2 weeks.

Each tablespoon:
3 calories; 0 protein; 1 gram carbohydrates; 0 fiber; 0 fat; 0 mg. cholesterol; 0 grams sugar; 2,688 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Hotel del Coronado's red velvet cupcakes
Rough puff pastry
Turkish doughnuts with rose hip syrup
Goat-cheese cheesecake