Classic Roasted Turkey with Rub a Bird Butter
Ingredients
Turkey (12–14 lbs.), thawed if frozen
1 stick (1⁄2 cup) unsalted butter, softened
3 Tbsp Fennel & Fire Rub A Bird Seasoning
1 large onion, quartered
1 apple, quartered
1 lemon, quartered
1 head garlic, halved crosswise
4 sprigs fresh rosemary (or thyme)
2 Tbsp olive oil
Kosher salt and freshly cracked black pepper
Directions
Preheat oven to 350°F. Remove giblets and pat the turkey dry with paper towels.
Make the compound butter: In a small bowl, mix softened butter with Rub A Bird Seasoning until evenly combined.
Loosen the skin: Starting at the cavity end, gently slide your fingers under the breast and thigh skin to create pockets. Be careful not to tear.
Spread the butter: Rub the seasoned butter generously under the skin over the breasts and thighs, pressing from the outside to smooth it out.
Stuff for flavor: Place onion, apple, lemon, garlic and herbs inside the cavity. Tie the legs loosely with kitchen twine.
Oil and season the skin: Brush olive oil or melted butter over the turkey, then sprinkle lightly with kosher salt and freshly cracked black pepper for crisp, flavorful skin.
Roast: Place turkey breast-side up on a rack in a large roasting pan. Roast uncovered until a thermometer reads 165° in the thickest part of the thigh (about 13–15 minutes per pound). If the breast browns too quickly, tent with foil.
Rest: Transfer turkey to a cutting board, tent loosely with foil, and rest 30 minutes before carving. Finish with a little extra Rub a Bird seasoning and Fire Salt just before serving.
Tay's Perfect Mashed Potatoes
Ingredients
2 lbs. russet potatoes, peeled and cut into chunks
2 lbs. Yukon gold potatoes, peeled and cut into chunks
1 stick (1⁄2 cup) unsalted butter, melted
1⁄2 cup sour cream (warmed slightly)
1⁄4 cup mayonnaise (room temp)
1⁄2–3⁄4 cup half-and-half, warmed
3 tsp Pacific Sun Sea Salt (plus more to taste)
2 tsp white pepper
3-4 tsp Veggie Heaven Seasoning
Directions
Boil the potatoes: Place russets and golds in a large pot, cover with cold salted water, and bring to a boil. Simmer until fork-tender, about 20–25 minutes. Drain well.
Layering is the key: Pass one-third of the hot potatoes through a ricer into a large bowl. Top with 1⁄3 of the melted butter, sour cream, mayo and warmed half-and-half. Sprinkle in a generous teaspoon of sea salt, white pepper and Veggie Heaven. Repeat two more times. Once the layers are in place, stir only once or twice, just enough to bring it together — this keeps them smooth, not gummy. Add more half-and-half as needed for desired creaminess.
Taste & adjust: Don’t be shy — taste and add more salt, pepper and Veggie Heaven to make them irresistible.
Serve hot: Finish with a drizzle of melted butter or another sprinkle of Veggie Heaven on top.
For more recipes and a selection of Fennel and Fire seasoning blends, visit fennelandfire.com.