Turkey with Fresh-Herb Rubs

1. If roasting, preheat oven to 325°F. Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey cavity; pat dry with paper towels. To apply desired herb rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread desired herb rub under the skin from front to back of turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with oil. Sprinkle turkey lightly with salt and pepper. Roast (see page xx) or grill (see page xx) as directed.

FIVE-HERB RUB:

In a small bowl combine 3 tablespoons olive oil; 2 tablespoons snipped fresh basil;* 2 tablespoons snipped fresh Italian (flat-leaf) parsley;* 2 tablespoons snipped chives; 1 teaspoon snipped fresh thyme;* 1 teaspoon snipped fresh rosemary;* 2 cloves garlic, minced; 1/2 teaspoon salt; and 1/4 teaspoon ground black pepper. Stir to combine. Makes 1/3 cup.*TEST KITCHEN TIP: If you have any remaining fresh herbs, use them to garnish the turkey, or chop a few stems and add to the gravy before serving.)Nutrition Facts per serving: 244 cal., 29 g protein, 0 g carb., 13 g total fat (3 g sat. fat), 97 mg chol., 0 g dietary fiber, 1% vit. A, 1% vit. C, 148 mg sodium, 3% calcium, 11% iron

CILANTRO-CUMIN RUB:

In a blender or food processor combine 2/3 cup firmly packed fresh cilantro leaves; 2 tablespoons olive oil; 1 tablespoon chopped red onion; 1 clove garlic, minced; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1/4 teaspoon sweet paprika; 1/4 teaspoon finely shredded lemon peel; 1/4 teaspoon ground black pepper; and dash crushed red pepper. Blend or process to make a chunky paste. Makes 1/4 cup.Nutrition Facts per serving: 240 cal., 29 g protein, 0 g carb., 13 g total fat (3 g sat. fat), 97 mg chol., 0 g dietary fiber, 3% vit. A, 3% vit. C, 142 mg sodium, 3% calcium, 11% iron

SAGE-HONEY BUTTER RUB:

In a medium bowl combine 1/2 cup butter, softened; 2 tablespoons finely snipped fresh sage; 1 tablespoon finely chopped shallot; 1 tablespoon snipped fresh parsley; 1 tablespoon honey; 1/2 teaspoon kosher salt; and 1/4 teaspoon ground black pepper. Divide mixture in half; rub half under turkey skin. Place the remaining half of the butter mixture in a microwave-safe bowl; cover. Microwave on 100 percent power (high) until melted; use to baste turkey after you remove the foil. Makes 1/2 cup.Nutrition Facts per serving: 253 cal., 29 g protein, 1 g carb., 14 g total fat (5 g sat. fat), 105 mg chol., 0 g dietary fiber, 3% vit. A, 1% vit. C, 163 mg sodium, 3% calcium, 11% iron

ARUGULA-BASIL PESTO RUB:

In a blender or food processor combine 1/2 cup packed fresh arugula leaves;* 2 tablespoons snipped fresh basil;* 1 to 2 tablespoons grated Romano or Parmesan cheese; 1 tablespoon finely chopped, toasted walnuts; 1 tablespoon olive oil; 1 clove garlic; 1/2 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the sides of blender or food processor. Makes 1/3 cup.Nutrition Facts per serving: 238 cal., 29 g protein, 0 g carb., 12 g total fat (3 g sat. fat), 97 mg chol., 0 g dietary fiber, 0% vit. A, 0% vit. C, 150 mg sodium, 3% calcium, 11% iron*TEST KITCHEN TIP:: Use the remaining arugula and basil to prepare this recipe several times; freeze the rub in 1-tablespoon portions. Add to pasta sauces or spread on garlic bread.