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Rosemary-lemon salt

Rosemary-lemon salt
(Myung J. Chun / Los Angeles Times)
1

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.

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

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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