Rosemary-lemon salt

  (Kirk McKoy / Los Angeles Times)

Rosemary-lemon salt



This makes enough for a 20-pound turkey. Allow 2 tablespoons per 5 pounds of turkey weight.

1/4 cup kosher salt

4 1/2 teaspoons minced fresh rosemary

1 tablespoon freshly grated lemon zest

Pulse together the salt, rosemary and lemon zest in a spice grinder or mash them in a mortar and pestle. Makes 1/2 cup. The mixture can be stored in a tightly sealed jar for up to 2 weeks.

Each tablespoon: 1 calorie; 0 protein; 0 carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 0 sugar; 1,680 mg. sodium.