Salt and lavender are quite the odd couple, but we can’t get enough of them! This is a year of firsts for many things, and especially when it comes to the holiday season. For some, the holidays are a time of much needed tradition and normalcy in this crazy year.
For others, it’s an opportunity to do holidays your way – forget the stale fruit cake and bland turkey that no one really loves. Whether you’re looking to upgrade your holiday menu for your whole family or need inspiration for a decadent meal for one, this lavender spiced turkey recipe is delicious, unique, and comes with all the fixin’s!
Salt and Lavender Dry Rubbed Turkey
Making a turkey is no easy feat! It can easily be overdone and dry, bland, or it can take ages to cook, making everyone at the dinner table hangry! Some fry it, some baste it, and some just pop it in the oven and hope for the best. Did you know that there is even a free turkey hotline you can call to talk to experts who will guide you through your holiday feast? It has been active for over 30 years, answering more than 100,000 questions each holiday season! We’ve included our favorite fool-proof recipe for a lavender infused turkey. But don’t worry, if you get lost any time along the way, experts are here to help you see it through! Without further ado, here is how to make a salt and lavender dry rub to prepare your holiday turkey.
Lavender Dry Rub Ingredients:
- 1/4 c. dried culinary lavender
- 2 tbsp. Lavender Pink Himalayan Salt
- 1 tbsp. fennel seeds
- 1 tbsp. dried thyme
- 2 tsp. white peppercorns
- 4 tbsp. olive oil
- 1 14 to 16 pound thawed turkey, rinsed and patted dry inside and out (organs reserved)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- Preheat the oven to 325°F.
- Combine all of the dry rub ingredients with a mortar and pestle or spice grinder.
- Place the turkey on a rack in a roasting pan.
- Rub olive oil over and under the skin of the turkey.
- Spread the lavender dry herb rub over and under the skin.
- Tie the legs of the turkey together and tuck the wing tips under.
- Roast the turkey for about 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F to 170°F.
- Transfer the turkey to a platter and reserve the juices in the pan.
- Tent the turkey loosely with foil and allow it to rest for another 30 minutes. Meanwhile, make an Earl Gray Gravy (below).
Early Gray Gravy
Have you heard of red eye gravy? It’s a unique and surprisingly delicious Southern gravy that enhances meat with the flavor of ham drippings and coffee. This is our take on it! I first had lavender gravy in Houston at a restaurant called Dish Society – it was generously spooned over buttermilk biscuits and I was hooked at first bite! I couldn’t wait to ditch my jarred gravy and add Early Gray gravy to my holiday turkey instead.
- Turkey or chicken stock
- 1 pat butter
- 1/4 cup all-purpose, unbleached flour
- 2 cups pan drippings
- 1 teaspoon dry sherry (optional)
- 1 tablespoon dried lavender, chopped (or to taste)
- Scrape the juices and browned bits from the roasting pan into a large measuring cup and allow to cool until the fat forms a layer at the top.
- Reserve ¼ cup of fat if possible. If you do not have enough, add a pat of butter and skim the fat off the top.
- Reserve 2 cups pan drippings. If necessary, add enough stock to the pan drippings to measure 2 cups total.
- Add the fat to a saucepan and warm over medium heat.
- Slowly add flour to the warmed fat and cook it into a paste.
- Add the pan drippings a little at a time, and use a whisk to combine until smooth.
- Add a splash of dry sherry and taste. Add chopped lavender buds to taste.
- Let cook over medium heat for a few minutes until you’ve reached the desired consistency.
- Serve over sliced turkey breast.
Sage, rosemary, thyme, and lemon pair beautifully with lavender. Some ideas for complementary side dishes are fresh herb stuffing, sautéed greens (green beans, baby bok choy, kale, etc.) with garlic and lemon juice, and all your holiday favorites. If you can’t get enough lavender, we have plenty of pastry recommendations to match! Mixing the old with the new usually makes for the most delicious holiday spread; save your favorites and tweak the classics to make your perfect holiday meal.
Have you used our Lavender Pink Himalayan Salt to make any of your holiday favorites? We want to see! Share them with us on Instagram or Facebook so we can share your recipe with people all throughout Appalachia and beyond.
MEET THE AUTHOR / ELIZA TALVOLA is a writer from Pittsburgh, PA who considers herself to be a conscious consumer and traveler, slow fashion advocate, and devoted foodie. She is a firm believer in creative reuse and putting people over profits, and is a long time lavender enthusiast. Her favorite product: Lavender Hand Sanitizer Spray