Chef Nigel

Herb Roasted Turkey


  • 1 12-20lb frozen natural turkey
  • 1 onion peeled and quartered
  • 1 orange quartered
  • 2 carrots peeled and chopped
  • 2 stalks of celery washed and chopped
  • 1 bunch of fresh rosemary
  • 1 bunch of fresh thyme
  • 1 bunch of fresh sage

Other Supplies
*Roasted Pan and Roasted Rack
For Herb Butter

  • 1 cup unsalted butter softened
  • 1 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 7-8 cloves garlic, minced
  • fresh chopped herbs

1. Thawing

If your turkey is frozen, start thawing at least two to three days before

2. Oven Preparation

Adjust your oven rack so the turkey will sit in the center of the oven.
Preheat oven to 325 degrees F.

3. Herb Butter

To make the herb butter combine room temperature butter, minced
garlic, salt, pepper, one tablespoon of fresh chopped rosemary, one
tablespoon of fresh chopped sage, one tablespoon of fresh chopped thyme.
Use the remaining herbs to stuff cavity of your turkey.

4. Stuffing

Keep the turkey neck and giblets, stuff them inside the turkey cavity
along with the quartered onion, quartered orange, chopped carrot, celery,
salt, pepper and left-over fresh herbs. Use your finger to loosen and lift the
skin above the breast on the top of the turkey and stuff three tablespoons
of the herb butter underneath.

5. Setting Aside

Tuck the wings of the turkey underneath the turkey and set the turkey on
a roasting rack inside a roasting pan.

6. Additional Flavoring

Melt the rest of the herb butter and use a basting brush to brush the
remaining herb butter all over the outside of the turkey, legs and wings.

7. Roasting

Roast at 325 degrees F for 13-15 minutes per pound, or until internal
temperature reaches about 165 degrees F. To check for doneness, insert
your thermometer in the middle of the turkey’s thigh and breast. Remove
the turkey once the internal temperature reaches 160 degrees F.

8. Right timing

Check the turkey about halfway through cooking. Once the skin gets
golden brown cover the top of the turkey with foil, to protect the breast
meat from overcooking and drying out.
Allow the turkey to rest 20-30 minutes before carving

*Reserve any drippings and juice remaining in your pan to make your turkey gravy.

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