Herb-Roasted Turkey

Herb-Roasted Turkey
Staff Writer

Scarpetta

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.

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

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.
 

Nutritional Facts

Total Fat
16g
23%
Sugar
17g
19%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
43g
33%
Protein
4g
9%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
53µg
59%
Calcium, Ca
113mg
11%
Choline, total
2mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
26µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
32mg
10%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
25mg
4%
Selenium, Se
1µg
2%
Sodium, Na
309mg
21%
Water
87g
3%
Zinc, Zn
1mg
13%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.