The turkey is bird that often finds its way to many tables during major holidays like Thanksgiving or Christmas. When baked or roasted, turkey provides a healthy protein source low in saturated fat, as long as you avoid the skin and eat the dark meat in moderation. In fact, you can make turkey a year-round mainstay in your diet by changing up the types of seasoning you use to give this protein a new lease on life.
Traditional Seasoning
If you're looking for more of a traditional flavor to your turkey meal, use Italian or poultry seasonings to remind your taste buds of the traditional American family turkey. Buy pre-mixed traditional seasonings in an Italian seasoning mix, or buy seasonings like oregano, thyme, basil, savory, marjoram, sage and rosemary separately. Coat the turkey with butter or oil to help dried herbs stick to the outside and brown the skin; wrap fresh herbs in butcher's twine and stuff them inside the cavity of the turkey.
Dried Peppers and Smoky Seasonings
Use less-traditional seasonings and add more smoke and heat to the bird for more of a Southwest-inspired turkey. Cumin, smoked paprika and ground dried chipotle peppers, for example, add smoke; chili, dried ground habanero peppers, cayenne pepper and red pepper flakes bring various levels of heat. Garlic salt and jalapeno peppers can also add another layer of flavor to Southwest- and Central America-inspired turkeys.
Asian-Inspired
Add an Asian-inspired note to change up your turkey dinner. Use a Chinese five-spice blend --- which includes star anise, Szechuan pepper, fennel seeds, cinnamon and cloves --- for one of the most accessible choices for an Asian kick. Try freshly grated ginger and minced garlic, too. Add brown sugar and soy sauce to the garlic and ginger and your bird can take on a teriyaki flavor.
Cajun or Jerk
Consider Cajun or jerk spices for a Southern or Caribbean twist to your turkey. Make a homemade Cajun seasoning rub with white pepper, garlic powder, onion powder, ground red pepper, black pepper and paprika. Mix up jerk seasoning using allspice, scallions, cloves, cinnamon, thyme, nutmeg, salt, garlic and pepper.
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