Poultry Rub

2 tablespoons sea or kosher salt
2 tablespoons dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon Old Bay or Chesapeake Bay seasoning
1 tablespoon raw or brown sugar
1 teaspoon lemon zest

Combine everything in a shaker jar and stir to mix and break up any lumps. Makes about 1/2 cup.

This is great as a dry rub, but I ‘m going to try mixing it with 1/2 cup of olive oil, let it steep overnight, and then slather the bird inside and out with it.

One year ago – A McRib it Ain’t
Two years ago – Holiday Anxiety

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