This fragrant blend of herbs and spices is perfect on roast turkey, roast chicken, pork. I’d even try it on Irvin’s Homemade Potato Chips.
I mix this DIY spice blend into softened butter and roll up in a log. Pats of fragrant butter goes in butterflake bread, between the turkey breast meat and skin, all over the bird. It’s not only for Thanksgiving: roasted potaoes (white or sweet), roasted root veg, and beans all love this blend.
This basic formula has fennel, sage, rosemary and marjoram as the dominant scents. I recommend you measure out one batch with these proportions, and see how you like it. Then add what you’d like more of.
- I use my spice grinder, but you can also use a coffee grinder.
(Tip: a torn up piece of soft bread in the coffee grinder, before and after,
then your coffee won’t taste like Thanksgiving turkey or vice versa.)
- This blend is great on roast chicken or pork roasts, too.
- It’s lovely in a pot of white beans, too. Serve over soft polenta. Fried sage leaves on top.
- If you’re brining the meat, you should omit the salt.
Basic Thanksgiving Spice Blend
- Fennel seed (2 TBSP)
- Dried Sage (2-3 tsp)
- Dried Rosemary (2-3 tsp)
- Marjoram (2 tsp)
- Coriander seed (1-2 tsp)
- White pepper (2 tsp)
- Powdered ginger (1/4 tsp)
- Cayenne pepper (1/4 tsp)
- Powdered allspice (1/4 tsp)
- Kosher salt (optional, do not use if brining)
Measure all ingredients but salt into spice grinder, coffee grinder, molcajete. Buzz up. Taste a bit, add salt if you like but I prefer to add salt at time of use.
Perfect stocking stuffer for cooks on your list, and a fun hostess gift.