On plant tours, visitors learn that Jive Turkey employees still hand-season every bird, lifting the neck flap from the carcass and adding dry rub under the skin on the breast. And they knife-jab each turkey at least two times, so that the spice mix, which is robust with garlic, salt and ground black pepper, can permeate the flesh. They hand-truss each pair of turkey legs, too, before sending the turkey to a hot peanut oil bath.