Herb-Roasted Turkey
Herb-Roasted 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.
Servings
16
Ingredients
- 3 tablespoon whole black pepper
- 3 tablespoon whole white pepper
- 2 tablespoon cloves
- 2 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 5 bay leaves
- 1 ounce sage
- 1 ounce rosemary
- 1 ounce thyme
- 1 ounce oregano
- 4 cup cloves garlic, smashed
- 3 gallons water
- 3 cup salt
- 2 cup brown sugar
- 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
- 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.
- 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.