Herb-Roasted Turkey



For the brine

  • 3 Tablespoons  whole black pepper
  • 3 Tablespoons  whole white pepper
  • 2 Tablespoons  cloves
  • 2 Tablespoons  fennel seeds
  • 1 Tablespoon  mustard seeds
  • bay leaves
  • 1 Ounce  sage
  • 1 Ounce  rosemary
  • 1 Ounce  thyme
  • 1 Ounce  oregano
  • 4 Cups  cloves garlic, smashed
  • gallons water
  • 3 Cups  salt
  • 2 Cups  brown sugar

For roasting the turkey

  • 1 Cup  chopped parsley
  • 1/4 Cup  rosemary, minced
  • 1/2 Cup  chopped thyme
  • 1/4 Cup  chopped oregano
  • 1/2 Cup  sliced garlic
  • 1 Cup  extra-virgin olive oil
  • One  20-pound turkey

For the traditionalists, sometimes all you want is a simple roasted turkey. We chose Freddy Vargas', of James Beard Award-winning Scarpetta in Beverly Hills, herb roasted turkey. He knows how to add flavor to a bird without overdoing it, with a brine of toasted spices and flavorful spice rub under the skin for roasting.


For the brine

Toast the spices and then wrap in a cheese cloth and place in pot, along with the herbs, garlic, and water. Bring to a boil then remove from the heat and add the salt and brown sugar. Stir with a whisk and allow the mixture to cool. When the mixture reaches room temperature, place the turkeys inside the brine and let it sit for 24 hours, refrigerated.  

For roasting the turkey

Preheat the oven to 350 degrees.

Place all of the herbs and the olive oil in a bowl and whisk until everything is well combined. Rub the herb mixture inside the skin of the turkey — do not place outside of the turkey breast because it will burn during the cooking process.

Place the turkey in the oven and cook until internal temperature reads 160, about 5-6 hours, then remove and allow to rest. During resting, it will reach 165 degrees.


Calories per serving:

1,126 calories

Dietary restrictions:

Low Carb Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 746g 1,148%
  • Carbs 760g 253%
  • Saturated 168g 840%
  • Fiber 76g 305%
  • Trans 6g
  • Sugars 443g
  • Monounsaturated 328g
  • Polyunsaturated 161g
  • Protein 2,024g 4,047%
  • Cholesterol 6,532mg 2,177%
  • Sodium 123,654mg 5,152%
  • Calcium 4,790mg 479%
  • Magnesium 3,104mg 776%
  • Potassium 25,731mg 735%
  • Iron 141mg 785%
  • Zinc 176mg 1,174%
  • Phosphorus 17,944mg 2,563%
  • Vitamin A 2,093µg 233%
  • Vitamin C 373mg 621%
  • Thiamin (B1) 6mg 406%
  • Riboflavin (B2) 18mg 1,074%
  • Niacin (B3) 704mg 3,520%
  • Vitamin B6 64mg 3,193%
  • Folic Acid (B9) 1,006µg 251%
  • Vitamin B12 111µg 1,845%
  • Vitamin D 27µg 7%
  • Vitamin E 51mg 256%
  • Vitamin K 1,912µg 2,390%
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