Unique Thanksgiving Dishes

Unique Thanksgiving Dishes

It’s almost turkey time! Start prepping for Thanksgiving by getting everything together for your favorite dishes. This year, try our unique turkey holiday rub, or Black Truffle mashed potatoes. 


Turkey Holiday Rub

This year, try a different seasoning for your turkey that includes a few of our most popular gourmet seasoning salts!


Ingredients:

2 teaspoons Sel Gris salt

1 teaspoon black pepper

2 teaspoons dried thyme

2 teaspoons Spanish Rosemary salt

1 teaspoon dried sage

½ teaspoon Roasted Garlic salt


Directions: 

Preheat the oven to 325 degrees. Next, mix all the dry rub ingredients into a small bowl. Generously season the turkey with Sel Gris salt, dried thyme, black pepper, dried sage, Roasted Garlic salt, and Spanish Rosemary salt. Tie the legs loosely to hold their shape and tuck the wing tips under. Then roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh registers to 165 to 170 degrees. This should take about 3 hours. Take out of the oven, transfer the turkey to a platter - and enjoy!


Mashed Potatoes

You can’t have turkey without mashed potatoes! We love pairing our mashed potatoes with our iconic Italian Black Truffle Sea Salt for a unique taste. Follow the recipe below to add a little flair to your traditional dish.


Ingredients:

3 lb. mixed potatoes, such as russets & Yukon Golds

2 teaspoons of Italian Black Truffle salt

2 teaspoons Sel Gris salt

Freshly ground black pepper

1/2 c. (1 stick) butter, plus 2 tablespoons for garnish

1/2 c. milk

1/2 c. sour cream


Directions: 

In a large pot cover potatoes with water and add the 2 teaspoons of Sel Gris salt. Bring the potatoes to a boil and cook until soft. Drain the water and mash the potatoes until smooth. Next, add butter, milk, and sour cream and stir until completely combined and creamy. Next, season and stir the mashed potatoes with Italian Black Truffle salt and a pinch of ground black pepper. Transfer the potatoes into a serving bowl, top with the remaining tablespoon of butter, and sprinkle a pinch of Sel Gris salt and Italian Black Truffle salt.