Roasted Turkey Recipe

Bread and Herb Stuffing


  • 1 loaf bread
  • 1 large onion chopped
  • 1/4 cup chopped celery stick
  • 3 tablespoon chives chopped
  • 2 teaspoon thyme
  • 2 teaspoon marjoram
  • 4 ounce butter
  • 1 ½ teaspoon sage fresh/dry
  • 3 ½ cups chicken/ turkey stock
  • 1/2 teaspoon red hot pepper ( chopped)
  • 1 tablespoon chicken seasoning
  • Salt and pepper



Cut the loaf of bread into small cubes and soak in stock.

In a medium skillet melt butter and add onions, celery, chives, thyme, marjoram, sage and red hot pepper. Cook on a medium heat for 3-4 minutes then add the soaked bread to that mixture. Reduce the heat and allow the stuffing to cook slowly. Add the chicken seasoning, salt and pepper to taste. Cook for a further 2 minutes and then remove the skillet from the heat. Allow the stuffing to cool.

Cranberry & Golden apple sauce


  • Cranberry & Golden apple  sauce
  • 2 tins cranberry jelly
  • 1/2 cups of frozen cranberries roughly chopped
  • 4 golden apples (June plums) chopped small
  • 1 medium onion
  • 1/2 cup sugar
  • 1/3 rum (plantation) optional
  • 2 tb spoon olive oil
  • 1 cup water
  • 1/2 tsp all spice
  • 1/2 tsp cinnamon


Salt and pepper to taste.

In a medium sauce pan add oil and sugar and allow them to get light brown and not to dark. Add onions and allow them to caramelize then add apples, cranberries and all the other ingredients. Let them simmer for 10 minutes. Add salt and pepper to taste. Adding rum to this sauce is optional. Sauce can be served hot or cold.

Roast Turkey

The roasted turkey your family deserves for this holiday season.


  • 1 20 pound turkey
  • 3 cloves of garlic
  • 2 tablespoons thyme leaves
  • 1 medium onion
  • 1/3 cup chives chopped
  • 2 tablespoons marjoram leaves
  • 1 tablespoon lime juice
  • 1 1/2 teaspoon salt and pepper
  • 1/2 cup butter
  • 2 cups turkey/ chicken stock



Preheat oven to 350 degrees F. (175 degrees C")

In a food processor mince garlic, thyme leaves, onions, chives, marjoram, lime juice and salt and pepper to a paste.

Rinse and pat dry turkey with a clean kitchen towel and place it on a cutting board which will give you access to the whole turkey. Using the mince herb paste rub the turkey all over and also on the inside of its cavity.

Loosely fill the turkeys' cavity with the prepared stuffing, lift turkey unto the rack of a roasting pan.

Pour the stock into the roasting pan, melt the butter and pour evenly over the turkey.
Cover the roasting pan loosely with aluminium foil, avoid  the foil from touching the turkey as this can cause the skin to stick to the foil as the turkey cook.

Baste turkey all over every 20-25 minutes with the juices from the bottom of the roasting pan.

Remove the aluminum foil after 2 1/2 hours and allow it to continue roasting for another 1 1/2 hours or until your meat thermometer reads 180 degrees F.

Allow turkey to cool for 30 minutes before transferring to your serving platter.

Serve with cranberry and golden applesauce 

Featured Chef
Chef Charmaine Sobers

Chef Charmaine Sobers

Charmaine's career started in 1992 at Colony Club hotel, where she had the opportunity to work with a number of top international chefs. This experience introduced her to cuisine from around the world and piqued her interest in the field. She expanded her skills further by pursuing her studies in international cuisine and is now an executive chef at a luxury West Coast Villa.

She has cooked for a number of celebrities such as Mary Berry and the former Governor General of Barbados, the late Sir Clifford Husbands. Charmaine specialises in sushi making and is great at preparing local dishes and drinks. She can also provide you with an amazing dining experience by providing personalised chef services to your residence.

Find the perfect pairing for this exciting roast Turkey recipe with these vibrant wines!

Joseph Drouhin A.C.
Beaujolais Villages
Babich Cowslip Valley 
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P. Jaboulet Cotes du Rhone
Parallele 45 Rose
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