Meathead's Amazing Tuscan Herb Poultry Seasoning

Sprinkle on one tablespoon per pound of meat two hours or more before cooking. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness.

Designed for chicken and turkey, it works great on pork, veal, seafood, potatoes, risotto, and most veggies. Don't cover it with sauce! Let it shine on its own! It is not too spicy for kids, but if you want it hot, add pepper flakes or smoky chipotle. Shake before using.