Herb-Roasted Turkey

Scarpetta

Ingredients

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.

Directions

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.
 

Nutrition

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:

56%

Servings:

16
  • Fat 47g 72%
  • Carbs 47g 16%
  • Saturated 11g 53%
  • Fiber 5g 19%
  • Trans 0g
  • Sugars 28g
  • Monounsaturated 20g
  • Polyunsaturated 10g
  • Protein 126g 253%
  • Cholesterol 408mg 136%
  • Sodium 7,728mg 322%
  • Calcium 299mg 30%
  • Magnesium 194mg 49%
  • Potassium 1,608mg 46%
  • Iron 9mg 49%
  • Zinc 11mg 73%
  • Phosphorus 1,122mg 160%
  • Vitamin A 131µg 15%
  • Vitamin C 23mg 39%
  • Thiamin (B1) 0mg 25%
  • Riboflavin (B2) 1mg 67%
  • Niacin (B3) 44mg 220%
  • Vitamin B6 4mg 200%
  • Folic Acid (B9) 63µg 16%
  • Vitamin B12 7µg 115%
  • Vitamin D 2µg 0%
  • Vitamin E 3mg 16%
  • Vitamin K 119µg 149%
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