Fennel and Rosemary Turkey Rub
Colin Price
If you're looking for a last-minute rub for your holiday turkey, try this Italian-style blend. We translated the licorice-y, mildly spicy flavors of the grand Porchetta-style Roast Turkey into a quick rub for a whole bird. Once you get the turkey seasoned, follow our Turkey Roasting Guide.
How to Make It
1
Combine all ingredients except turkey and oil in a bowl. Rub turkey with oil. Season turkey inside, under the breast skin, and on the outside with the rub.
2
*Find French piment d'Espelette at amazon.com, and fennel pollen and California-grown piment d'Ville at oaktownspiceshop.com; or find all at specialty foods stores.
Ingredients
3 tablespoons minced fresh rosemary leaves
1 1/2 tablespoons coarse sea salt or kosher salt
1 tablespoon piment d'Espelette or piment d'Ville*, or 1 1/2 tsp. red chile flakes
2 tablespoons fennel pollen* or 1 1/2 tbsp. ground fennel seeds
1 1/2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
Turkey
Extra-virgin olive oil
Directions
1
Combine all ingredients except turkey and oil in a bowl. Rub turkey with oil. Season turkey inside, under the breast skin, and on the outside with the rub.
2
*Find French piment d'Espelette at amazon.com, and fennel pollen and California-grown piment d'Ville at oaktownspiceshop.com; or find all at specialty foods stores.
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