Brined Turkey with Rub and Spicy Rice

Recommended Turkey Rub:

• 4 Tbsp. Morton Kosher Salt
• 1 Tbsp. Sugar
• 1 Tbsp. Dried minced onion
• 1 tsp. Ground dried ginger
• 1 Tbsp. Garlic powder
• 1 Pinch cayenne
• 1⁄2 tsp. Dried thyme
• 1 tsp. Spanish paprika
• 1 Tbsp. Ground, dried chipotle
• 1 Tbsp. Whole cumin seeds, toasted and ground
• 1 tsp. Whole dill seeds, toasted and ground
• 5 Whole cardamom seeds, toasted and ground

Directions: 

1. Toast cardamom, cumin, and dill in a dry pan. Process in a spice grinder.
2. Add the rest of the spices and massage turkey with the mixture and roast.

Recommended Side Dish: Spicy Rice

• 1 Cup Jasmine Rice
• 2 1/2 Cups of water
• 2 Oz. Toasted peanuts (chopped)
• 1 Oz. Thai chilis (toasted and chopped)
• 1 Oz. Roasted garlic
• 4 Leaves of Basil
• 1 Small Onion (finely chopped)
• 1 Tbsp. Sunfower oil
• 4 Sprigs Cilantro (chopped)
• 1 Oz. Fresh ginger (peeled)
• 1 Meyer lemon
• Morton Kosher Salt for seasoning

Directions:

1. In a heavy bottomed pot, with tight fitting lid, sweat the onion in the oil
2. Season the onions and add the chopped chilis
3. Add the water and bring to a boil, seasoning with Kosher Salt
4. Add the rice and stir once,  bringing back to a boil and stir again
5. Cover the pot and reduce to a simmer
6. Cook for 20 minutes and remove from heat to rest for 10 minutes
7. Add the peanuts, garlic, cilantro and basil
8. Plate and serve!