Lemon-Fennel Turkey Rub

Prep: 5 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

Whether you call it a spice rub or dry brine, you can’t deny that a highly seasoned salt and sugar mixture does wonders for your roast turkey or chicken. In this lemon and fennel rub, a few common ingredients combine together to make a beautifully fragrant mixture. When rubbed on the bird and left overnight, the salt draws out moisture while infusing the flesh with flavor and makes for a beautiful, bronzed roast the next day.

Ingredients

1/4 cup fennel seeds
1/4 cup packed light brown sugar
1/4 cup plus 1 tablespoon kosher salt
2 tablespoons paprika
2 tablespoons freshly ground black pepper
4 teaspoons garlic powder
2 medium lemons

Instructions

Process 1/4 cup fennel seeds in a spice grinder until finely ground. Transfer to a small bowl. (Alternatively, crush the seeds in a mortar and pestle.)
Add 1/4 cup packed light brown sugar, 1/4 cup plus 1 tablespoon kosher salt, 2 tablespoons paprika, 2 tablespoons black pepper, and 4 teaspoons garlic powder. Whisk to combine. Finely grate the zest of 2 medium lemons into the bowl (about 2 tightly packed teaspoons). Stir to combine.
To use: One batch of spice rub is sufficient for 1 (12- to 14-pound) turkey or for 2 (3 1/2- to 4-pound whole chickens). Loosen the skin from the bird(s) and rub in 1 stick softened unsalted butter on each breast. Sprinkle the rub evenly over the bird(s) and massage it to ensure it adheres properly. (Alternatively, you can skip the butter and mix some olive oil into the spice mixture and rub it on the bird). Place the bird(s) on a rack fitted over a rimmed baking sheet and refrigerate uncovered overnight. Proceed with roasting the bird(s).