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.