This simple, flavorful spice rub is one of my favorites, and will transform your roast turkey as it cooks sitting atop a bed of fresh rosemary sprigs. The best part is that you can make the rub ahead, then freeze it or store it for when you need it.
When I led a food and wine tour through Napa Valley with a group of WNPR listeners, I arranged for us to meet with chef and author Michael Chiarello, one of my favorite cooks. This is Michael’s spice rub recipe, a rub that makes turkey delicious without overwhelming it. (This is what Italians do so well, enhance foods to bring out their best through the use of spices, herbs, citrus and olive oil.)
Michael’s take on turkey involves toasting seeds in a pan, putting a fresh lemon in the turkey cavity, and drizzling the bird with extra virgin olive oil. Anyone can make this.
Special thanks to Michael and The Food Network for allowing us to feature his Fennel Spice Rub, which can be used on turkey, latkes, or pork for any party.
Wine? I like this dish served with a dry French sparkling wine because it serves as a counterpoint to what can be an overwhelmingly rich meal. I recommend Albert Bichot’s Cremant Brut Rose.