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.

16
Servings
451
Calories Per Serving
Deliver Ingredients

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
  • 5 bay leaves
  • 1 Ounce sage
  • 1 Ounce rosemary
  • 1 Ounce thyme
  • 1 Ounce oregano
  • 4 Cups cloves garlic, smashed
  • 3 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
29g
41%
Sugar
3g
3%
Saturated Fat
16g
67%
Cholesterol
12mg
4%
Carbohydrate, by difference
61g
47%
Protein
11g
24%
Vitamin A, RAE
62µg
9%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
119µg
100%
Calcium, Ca
495mg
50%
Choline, total
21mg
5%
Fiber, total dietary
24g
96%
Fluoride, F
1µg
0%
Folate, total
59µg
15%
Iron, Fe
12mg
67%
Magnesium, Mg
182mg
57%
Manganese, Mn
32mg
100%
Niacin
3mg
21%
Phosphorus, P
159mg
23%
Selenium, Se
10µg
18%
Sodium, Na
593mg
40%
Water
61g
2%
Zinc, Zn
3mg
38%

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.