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.