Fennel Spice Rub For Turkey (Michael Chiarello) - cooking recipe

Ingredients

Fennel Spice Rub
1 cup fennel seed
3 tablespoons coriander seeds
2 tablespoons white peppercorns (I used black peppercorns the second time)
3 tablespoons kosher salt

Preparation

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
Watch carefully, tossing frequently so the seeds toast evenly.
When light brown and fragrant, pour the seeds onto a plate to cool.
They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt.
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:
n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.