Fennel Spice Rub for Turkey (Michael Chiarello)

READY IN: 15mins


  • Fennel Spice Rub
  • 3
    tablespoons coriander seeds
  • 2
    tablespoons white peppercorns (I used black peppercorns the second time)
  • 3
    tablespoons kosher salt


  • 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.