Green Salt For Curing Turkeys, Chickens, Fish and Beyond

IMG_3621I generally make this in this large of a batch because it keeps forever and is addictive to sprinkle on just about all things. If curing a chicken, use only 1 tablespoon or so. For a turkey maybe a ¼ C.

  • 2 C salt
  • ½ C sugar
  • 1 bu parsley
  • 15 sprigs thyme
  • 2 lemons, zest and juice
  • 1 orange, zest
  • 1 tsp chili flakes
  1. In a food processor blend all ingredients
  2. Eat the orange that you just zested while the rest is whizzing around
  3. Store in a Tupperware in your fridge for months on end
  4. The day before roasting your bird, sprinkle all over with the green salt and rub into the skin and cavity
  5. Allow to sit uncovered in your fridge overnight
  6. Brush off any excess cure and pat dry
  7. Roast in a hot oven until done

This recipe is featured in the post:

Thanksgiving Prep Work