Page 197 - Turkey Book from Meathead

you don't want to fuss under the skin, you won't lose much if all the seasoning goes on top of the skin.
We recommend you use our recipe for Meathead’s Simon & Garfunkel rub or purchase Meathead’s Amazing Tuscan Poultry Rub And Dry Brine. It's a mix of parsley, sage, rosemary, and thyme (sing it) and other goodies.
Instead of a wet rub, sometimes, if the sage in our garden hasn't frozen by Thanksgiving, we will put several whole fresh sage leaves under the skin instead of a wet rub and use a dry rub on the outside. You can see the sage leaves under the skin in the picture below. They taste great and look cool.
6| Salt. If the bird has not been injected with salt at the factory or if you are using a salt free rub, then sprinkle the salt on the bird, inside and out, heavier on the breasts. If time permits, do this the day before to allow the salt to penetrate.
7| Rub. Mix the rub with water about 1 to 1 by volume. Take o your Superbowl ring, and gently push the rub under the