Herbal essence

Spice up the bird this year with chef Jim Coleman’s “holiday rub.” Coleman, a cookbook author who hosts TV’s “Flavors of America,” recommends the following recipe for a 12-pound turkey: Combine 2 tablespoons each chopped fresh thyme leaves, chopped fresh rosemary, chopped fresh sage leaves (reserve stems from herbs) minced shallots and minced garlic. Wash the turkey inside and out and pat dry. Place turkey in roasting pan and, using your hands, lift up the skin and rub the mixture onto the meat. Squeeze juice of 1 lemon over turkey and use remaining herb mixture to coat the top of the bird. Prick 2 lemons and place them into the cavity, along with the herb stems. Preheat oven to 350 degrees F. Roast the bird for 3 hours (for a 12-pound bird) or until the juice runs clear when turkey is pierced at the base of the leg. Temperature at the thickest part of the bird should read 180 degrees F.

Hip dip

Skip the soup mix this year and wow your holiday guests with homemade creamy onion dip served in a hollowed-out onion. To prepare, saute 2 cups finely chopped onions in 1 tablespoon olive oil over medium heat for about 3 minutes, or until barely tender. Stir in 1 teaspoon paprika. Combine onions with 1 cup regular or light sour cream in a bowl. Season to taste with salt and pepper. Cover and chill. To serve in an onion bowl, cut off top third of large red onion. Trim small edge off root end to make flat support. Peel onion. Leaving outer 2 layers intact, scoop out onion center, making a hollow to hold the dip. Makes 1 2/3 cups.

Talking turkey

Thanksgiving is a wonderful time for the family to come together, but stress over the turkey can often ruin the host’s day. If you’re having turkey trouble, call (800) BUTTERBALL for help. The experts at the Turkey Talk Line will help you out of almost any fowl circumstance, including adapting your meal to dieters’ needs. For information, visit www.butterball.com.

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