Herb-Roasted Turkey

Staff Writer
Herb-Roasted Turkey
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
859
Calories Per Serving
Deliver Ingredients
Makes
3 gallons of brine for one 20-pound turkey

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.
 

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.

Nutritional Facts

Total Fat
37g
58%
Sugar
18g
N/A
Saturated Fat
8g
41%
Cholesterol
290mg
97%
Protein
91g
100%
Carbs
39g
13%
Vitamin A
110µg
12%
Vitamin B12
5µg
82%
Vitamin B6
3mg
100%
Vitamin C
27mg
46%
Vitamin D
1µg
N/A
Vitamin E
3mg
16%
Vitamin K
124µg
100%
Calcium
293mg
29%
Fiber
5g
22%
Folate (food)
54µg
N/A
Folate equivalent (total)
54µg
14%
Iron
8mg
45%
Magnesium
158mg
40%
Monounsaturated
17g
N/A
Niacin (B3)
32mg
100%
Phosphorus
824mg
100%
Polyunsaturated
8g
N/A
Potassium
1252mg
36%
Riboflavin (B2)
0.9mg
50.2%
Sodium
3181mg
100%
Sugars, added
18g
N/A
Thiamin (B1)
0.3mg
20.3%
Trans
0.3g
N/A
Zinc
8mg
54%

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