Sage and bay salt

  (Kirk McKoy / Los Angeles Times)

Sage and bay salt



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

Pulse 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.