The Virginia Gazette

Recipe: Sage and bay salt

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.

Copyright © 2015, The Virginia Gazette