This holiday season, baking a turkey with a mayo rub is our secret weapon; it’s really the best way to cook a turkey in the oven.
We’ve been developing recipes using the delicious meat and seafood from Omaha Steaks over the past year.
A perfect 10-pound Whole Basted Turkey was sent right to our door, so we didn’t have to deal with the crowds at the store. It came with a pop-up timer and a cooking bag in case you want to roast it in the bag.
Every year, we buy a bigger turkey than we need because we love having a lot of turkey left over for our famous Leftover Turkey Mini Pot Pie Recipe and our Leftover Thanksgiving Soup (with homemade Leftover Stuffing Dumplings!).
For the holiday, you can also order a lot of tasty sides and pies from Omaha Steaks.
This turkey was already basted with honey and brown sugar seasoning, and it complimented the mayonnaise rub well.
Putting mayo on turkey before roasting might seem really strange, but it’s the best way to keep the meat warm.
The mayonnaise rub is made of chopped fresh herbs and seasonings. The thick consistency helps the herbs stick to the bird.
Nope. It does not taste like mayonnaise. You’ll just get juicy, moist turkey will an incredibly crispy brown skin.
We were a little skeptical since there were some browned mayo droppings at the bottom of the pan.
Turkey is a classic centerpiece for holiday meals and get-togethers. Its mild flavor and versatility make it an ideal canvas for creating delicious dishes. But plain roasted turkey can be dry and bland without the right condiments and sauces. One sauce that is often overlooked when serving turkey is mayonnaise. At first, mayo and turkey may seem like an unlikely combination. However, mayonnaise can add wonderful creaminess, moisture, and tangy flavor that complements turkey perfectly.
Here is an in-depth guide to successfully pairing mayonnaise with turkey.
Overview of Mayo and Turkey
Mayonnaise is a thick, emulsified sauce made from egg yolks oil and an acid like vinegar or lemon juice. It has a creamy texture and tangy, savory flavor. Turkey is a lean white meat with a mild taste. It can benefit greatly from the addition of flavorful sauces. The rich creaminess of mayo balances the low-fat dryness of turkey. And the acidity cuts through the meat’s denseness. Together, they make a tasty duo.
Popular Ways to Serve Mayo with Turkey
There are many creative ways to incorporate mayo into turkey dishes
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As a marinade or baste: Slathering turkey with mayo infuses flavor and keeps the meat incredibly moist when roasted or grilled. The mayo caramelizes into a delicious, crispy crust.
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In sandwiches: A smear of mayo perfectly complements sliced turkey in sandwiches. Try turkey and Swiss, turkey BLTs, or turkey clubs.
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As a dip: Plain mayo or flavored aioli makes a decadent dip for turkey slices and tenders.
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In casseroles: Adding mayo to turkey casseroles binds ingredients into a creamy bake. Think turkey divan or cheesy turkey and rice.
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As a salad topping: Diced turkey mixed with mayo makes for a classic protein-packed salad. Scoop it on greens or in a sandwich.
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In stuffing: Mayonnaise lends moisture, flavor, and creaminess to stuffing and dressing recipes.
Cooking Methods That Pair Well with Mayo
Certain cooking techniques like roasting, grilling, and smoking allow the flavors of mayo-coated turkey to shine:
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Roasting: Rubbing turkey with mayo before roasting keeps the meat incredibly moist and yields crispy, browned skin.
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Grilling: Mayo creates a protective coating on turkey breasts, legs, kebabs, and burgers, preventing them from drying out on the grill.
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Smoking: The oil and egg yolks in mayo help turkey retain moisture even after hours of smoking while also promoting browning.
Handy Tips for Using Mayo with Turkey
Follow these tips when cooking turkey with mayo for best results:
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Opt for real mayonnaise over low-fat alternatives to maximize moisture.
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Mix in spices, herbs, mustard, or hot sauce to ramp up the flavor.
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Use moderate heat when cooking to prevent burning.
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Allow roasted turkey to rest before carving so juices redistribute.
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Undercook turkey slightly if using in later recipes like sandwiches or salads.
The Benefits of Mayo with Turkey
Some of the key benefits of pairing mayo with turkey include:
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Adds moisture: The oil and egg yolks in mayo prevent turkey from drying out during roasting or grilling.
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Promotes browning: Mayo speeds up the Maillard reaction for gorgeously browned turkey skin and crust.
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Boosts flavor: Tart lemon and vinegar cut through turkey’s richness. Creamy mayo allows spices to stick and coat the meat.
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Improves texture: Mayonnaise tenderizes turkey, producing juicy meat with some pleasant chew.
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Simplifies cooking: Mayo doubles as both a marinade and basting sauce for easy roasted turkey.
Delicious Mayo-Turkey Recipes to Try
Here are some tasty recipe ideas that showcase the dynamic flavor combo of mayo and turkey:
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Herb-Roasted Turkey with Garlic Mayonnaise
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Grilled Turkey Tenderloins with Spicy Chipotle Mayo
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Thanksgiving Leftover Turkey Sandwiches with Cranberry Mayo
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Curried Turkey Salad Wrap with Mango Chutney Mayonnaise
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Cheesy Turkey and Rice Casserole with Creamy Mayo Topping
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BBQ Turkey Burgers with Bacon Onion Mayo
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BLT Salad with Turkey, Tomatoes and Dijon Mayo Dressing
So don’t relegate mayonnaise only to cold deli meat sandwiches. Try one of these creative recipes to enjoy the delicious pairing of tangy mayo with tender, juicy turkey.
While mayo and turkey may seem an unlikely match, the creaminess and acidity of mayonnaise complements and enhances the mild flavor of turkey wonderfully. For moist, flavorful turkey dishes, don’t be afraid to slather on the mayo. Use it to marinate, roast, grill, smoke, spread, stir in, or top all kinds of tasty turkey creations. Mayo adds flavor, moisture, and browning that takes turkey from bland to beautiful.
Mayonnaise Roasted TurkeyYield:
Our recipe for Mayonnaise Roasted Turkey is the best way to make sure your turkey stays juicy. The mayo keeps the meat warm and helps the herbs stick to the skin.
- Whole Turkey
- 1 ½ cups of Mayonnaise
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 8-10 sprigs of fresh thyme, stems removed
- Salt
- Pepper
- Ensure your turkey is fully thawed before you begin.
- Then preheat your oven to 450 degrees.
- First, use paper towels to dry the turkey, and then season it with a lot of salt and pepper. Add the herbs, salt, and pepper to a small bowl and mix them together.
- Put the sweet onion, garlic, celery, and lemon inside your turkey.
- Generously baste your turkey with the mayo rub.
- The first 20 minutes of cooking your turkey should be at 450 degrees. After that, lower the heat to 350 degrees and cook the meat until a meat thermometer stuck in the thigh or breast reads 165 degrees.
- This is a great meat thermometer to buy if you don’t already have one because you can check the temperature while the meat is still in the oven. It will keep the turkey at the right temperature without adding extra time or trouble to the cooking process. See the wireless meat thermometer that we and tens of thousands of other cooks praise.
- Roasting a turkey will take 2. 5 to 3. 5 hours, depending on the size of your bird. If the outside of the turkey starts to brown too quickly, cover the parts you don’t want to brown with tinfoil. For us, this was the wings and the legs.
- Once your turkey reaches 165 degrees. Take it out of the oven and let the meat rest while you make the gravy.
- When you’re done roasting your turkey with mayonnaise, mix a few tablespoons of flour with chicken stock and whisk it into the pan juices. This will make gravy.
- Add one or two more cups of chicken stock and stir the mixture over medium-low heat until it starts to simmer. Once the gravy reaches your desired thickness, it is done.
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How to Make a Mayonnaise Roasted Turkey
Ingredients:
- Whole Turkey
- 1 ½ cups of Mayonnaise
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 8-10 sprigs of fresh thyme, stems removed
- Salt
- Pepper
Ensure your turkey is fully thawed before you begin.
Then preheat your oven to 450 degrees.
Start by drying your turkey with paper towels and season generously with salt and pepper. In a small bowl, mix together the mayonnaise, herbs, salt, and pepper.
Stuff your turkey with the sweet onion, garlic, celery, and lemon.
Generously baste your turkey with the mayo rub.
Cook your turkey for at 450 degrees for the first 20 minutes.
Then lower the heat to 350 degrees and cook the meat until a meat thermometer stuck in the thigh or breast reads 165 degrees.
This is a great meat thermometer to buy if you don’t already have one because you can check the temperature while the meat is still in the oven.
So you won’t have to keep opening the oven door to keep the turkey at the right temperature. This will save you time and trouble.
Check out the wireless meat thermometer that we (and thousands of other cooks) recommend.
Roasting a turkey will take 2.5 to 3.5 hours, depending on the size of your bird.
Put tinfoil over the parts of the turkey you don’t want to brown if the outside starts to get too brown.
For us, this was the wings and the legs.
Once your turkey reaches 165 degrees. Remove it from the oven to let the meat rest while you prepare your gravy.
When you’re done roasting your turkey with mayonnaise, mix a few tablespoons of flour with chicken stock and whisk it into the pan juices. This will make gravy.
Add an additional cup or two of chicken stock and whisk the mixture over medium-low heat to simmer. Once the gravy reaches your desired thickness, it is done.
How to Use Mayo to Make a Perfectly Juicy Thanksgiving Turkey | Mad Genius
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