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.