Fennel Spice Rub for Turkey (Michael Chiarello)
- Reviews 20
Ready In: 15 mins
Serves: 12
Ingredients
Fennel Spice Rub
- 1 cup fennel seed
- 3 tablespoons coriander seeds
- 2 tablespoons white peppercorns (I used black peppercorns the second time)
- 3 tablespoons kosher salt
Directions
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
- Watch carefully, tossing frequently so the seeds toast evenly.
- When light brown and fragrant, pour the seeds onto a plate to cool.
- They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt.
- Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
- Store in a tightly sealed glass jar in a cool, dry place, or freeze.
- Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:
- n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.
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