Salted Herbs Recipes

Steps:

• Put a 1/4 in layer of salt in a clean jar.
• Pack alternate layers of fresh herbs and salt in a glass jar. The salt layer should just barely cover the herbs.
• Top with remaining salt.
• Store tightly covered in a dry cool place.
• Pick out herbs to use in cooking. Or when herbs are dry (2 to 5 weeks) grind the salt and herbs together in a blender then place in a shaker for use at the table.

Steps:

• In a large bowl, combine herbs and vegetables.
• Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt.
• Repeat layers until all of the herb mixture and salt is used.
• Cover and refrigerate for 2 weeks.
• Drain off accumulated liquid and pack herb mixture into sterilized jars.

Steps:

• The herbs are cut finely with a sharp knife, in the order they ripen in the garden (chives, onion tops, savory, chives again, onions, parsley, chives again).
• Each layer is covered with a cup of salt, and jar is kept in the cellar or fridge.
• I plant seed onion bulbs, parsley and summer savory in May in my herb garden. The onions are spaced closely and 2/3 of them are cut as green onions, or scallions.
• The Salted Herbs are ready to use when the weather is cold enough to make soup on the wood cook stove. Add herbs to soup until the soup is salty enough.
• For less salt, wash herbs, before adding to soup.

Steps:

• Herbed Salt: Rub first six ingredients in small bowl to crush herbs finely, or put in small food processor. Can be made a week in advanced. Cover and store at room temperature. Stir in peel before using.
• Turkey: Rinse turkey inside and out (do not pat dry). Remove excess fat, neck and giblets, wrap and refrigerate to reserve for roast or making gravy. Place turkey in a roasting bag and sprinkle inside and out with all of the herbed salt. Close bag, place on cookie sheet and chill 18 - 24 hours.
• Set rack at lowest position in oven and preheat to 325°F Rinse turkey inside and out; pat very dry. Stir onion and next 5 ingredients into a bowl and stuff turkey in main cavity and neck cavity. Fold neck skin over cavity and secure with a skewer. Tuck wing tips under and tie legs together loosely. Place turkey on rack in roasting pan. Spread butter all over turkey. Place reserved fat, neck and giblets into bottom of roaster and pour 2 cups of chicken stock.
• Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into the thickest part of the thigh registers 165 - 170°F, basting every 45 minutes and adding additional stock or water if the pan becomes dry. Tent loosely with foil if browning too quickly, roasting 3-3 1/2 hours total. Transfer turkey to a platter and tent with foil, letting rest for 45 minutes. Reserve juices in pan for making your favorite gravy.