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Smoky spiced salt with orange

Smoky spiced salt with orange
(Los Angeles Times)
1

Pulse together the salt, smoked paprika, onion and garlic powders, cumin, black pepper, brown sugar and orange zest in a spice grinder or mash them in a mortar and pestle. Makes a little more than 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 generous 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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