This recipe for mayonnaise-roasted turkey might sound a little strange, but I think you’ll be surprised at how good it tastes. Many people have found this turkey recipe and method to be very helpful. It has become the easiest part of holiday meals.
Since we’re from the South, we’ve cooked turkey in a bag, fried (because we’re Southern), roasted and basted, and basted with all sorts of different combinations of ingredients. We’ve also brined and not brined the turkey. Honestly, I think less is best in my book. Less messing. Less stuff. Less fretting. Less time waiting.
When it comes to cooking turkey, this recipe for a Mayonnaise Roasted Turkey definitely calls for less. Mayonnaise Roasted Turkey is pretty straightforward. And no, it doesn’t taste like mayonnaise. I promise. Although this is one way we cook turkey, it’s by far our favorite way so far because the turkey comes out moist and tastes like turkey every time.
Thanksgiving is coming up soon, which means it’s time to start planning the menu and finding foolproof recipes The centerpiece of any Thanksgiving meal is always the turkey, but roasting a juicy, flavorful bird can be tricky This year, try something new and make a mayo-roasted turkey with gravy. This method produces incredibly moist, tender turkey with crispy, golden brown skin, and it couldn’t be easier to make.
Why Roast Your Turkey with Mayo?
Using mayonnaise as a base for the seasoning rub and to coat the turkey may seem unorthodox, but it works fantastically well. The mayo helps the seasonings and herbs adhere evenly to all surfaces of the bird. As it cooks, the oils in the mayo get hot enough to crisp up the skin beautifully without needing to baste. The emulsified egg yolks and oils also help the turkey retain moisture. Plus, mayo adds a subtle richness and tang that enhances the flavor of the meat.
How to Make Mayo-Roasted Turkey
Roasting a turkey with mayo is surprisingly simple Here’s a step-by-step guide
-
Dry brine the turkey: Pat the turkey dry and rub it all over with kosher salt. Let it rest uncovered in the fridge overnight. This seasons the meat and helps it retain moisture.
-
Make a flavorful herbed mayo: Mix mayonnaise with lots of fresh parsley, sage, thyme, scallions, lemon zest, salt, and pepper. The fresh herbs add wonderful aroma and flavor.
-
Loosen the skin: Gently loosen the skin from the breast meat so you can spread some of the herbed mayo directly onto the meat.
-
Slather the mayo all over Coat every surface of the turkey with the herbed mayo mixture. Be generous with it.
-
Roast at high heat: Cook at 425°F to crisp the mayo-coated skin. Tent with foil if needed.
-
Check temperature: Roast until the breast meat reaches 150°F and thighs reach 165°F. Let rest before carving.
The mayo helps produce turkey that is super juicy, tender and full of flavor in every bite, with crisp, golden brown skin. It’s sure to be a hit at your Thanksgiving table!
Make Rich, Flavorful Gravy
A mayo-roasted turkey means you’ll have delicious pan drippings to make gravy with. Here’s how:
-
Cook aromatics like onions and carrots in the pan to brown.
-
Add broth, turkey neck and giblets, herbs, and simmer until reduced.
-
Strain out solids, then whisk in a butter-flour roux to thicken.
-
Finish with soy sauce for savory depth.
This easy gravy is rich, smooth and full of turkey flavor. It’s the perfect finishing touch for your mayo-roasted Thanksgiving turkey.
Tips for Mayo-Roasted Turkey Success
Here are some helpful tips to ensure your mayo turkey turns out perfectly moist and delicious:
-
Partially freeze the bird if possible for easier slicing through the backbone when spatchcocking.
-
Dry brine for 12-24 hours to fully season the meat and help it retain moisture. 1/2 cup kosher salt for 10-14 lbs turkey.
-
Make extra herbed mayo to use for leftover turkey sandwiches. It’s delicious!
-
Loosen the skin well so the mayo can directly coat and flavor the breast meat.
-
Use a meat thermometer to ensure the turkey reaches safe minimum internal temperatures.
-
Let the turkey rest for 30 minutes before carving for juicy meat.
-
Make the gravy with the flavorful browned drippings after roasting turkey.
Get Creative with Leftovers
A mayo-roasted turkey provides plenty of tasty meat for leftover meals. Here are some delicious ways to use up leftovers:
-
Turkey noodle or rice soup
-
Turkey pot pie or casserole
-
Turkey sandwiches with cranberry sauce and stuffing
-
Turkey salad with grapes and pecans
-
Turkey tetrazzini or enchiladas
-
Turkey hash with potatoes and veggies
-
Turkey bacon or sausage breakfast sandwiches
Leftover turkey makes easy meals for days. Get your money’s worth from your mayo turkey!
Make This Your Best Thanksgiving Turkey Yet
Roasting your Thanksgiving turkey with a flavorful herbed mayonnaise produces turkey that is super moist, tender and packed with flavor. The mayo also crisps up the skin for beautiful presentation. Follow the simple steps above for a show-stopping bird. Pair it with rich homemade gravy and you have an amazing Thanksgiving centerpiece. This just may become your new favorite way to roast turkey for the holidays! Give this easy method a try and impress your guests with the juiciest, most delicious turkey they’ve ever tasted.
Tips for Cooking Turkey:
- Bigger isn’t always better. A large turkey doesn’t equal large taste. I think you should get two smaller turkeys if you need to feed a lot of people. Turkeys that weigh between 12 and 13 pounds are harder to find, but keep an eye out for them. Hunt them down.
- No additional “stuff. Call around to find a turkey that doesn’t have all the extra stuff in it, but it’s worth it. Even though it costs more per pound, you won’t have to pay for all that extra filling out or whatever it is. Someone once told me that there shouldn’t be more than four ingredients on the package. Remember, less is best.
- Use a meat thermometer and cook for proper time. Turkey doesn’t need to take 4 hours to cook. I promise. Make sure you have a good meat thermometer that can be taken out of the oven and left in the turkey. For monitoring while cooking, we like to put the meat thermometer into the thickest part of the thigh (without touching the bone). But you’ll also want to check the thickest part of the breast before taking it out of the oven, so an internal meat thermometer that can be monitored from the outside is useful. Just make sure to test the meat thermometer(s) before the big day to make sure they work right.
- It’s easy to figure out the right temperature and time to roast a turkey. Turn the heat down and roast on high for a short time. Keep cooking until the internal temperature reaches 165 degrees F. See recipe below for temperatures, etcetera. It will surprise you how quickly it gets to the right temperature inside—two hours or less, depending on the size!
- Let it rest. That turkey has been working and it’s hot, man. Cover it and let it sit for at least 20 to 30 minutes, depending on how big it is, before cutting it. It will help retain the juices and all the goodness. The temperature inside will keep going up even while it’s at rest.
- If you want to brine and have the time, go ahead and do it. Brine until you eat, outside, and it will be fine. We’ve brined and we’ve gone brine-less. To be honest, I’m not very good at planning, so I forget to brine until it’s too late. Additionally, I believe that brining might not be necessary if you buy a good turkey that hasn’t been added to or stuffed with extras, isn’t too big, and is roasted the right way.
- And finally, practice. Cook turkey more than just during the holidays. Try out different techniques. Brine, don’t brine. Test different basting combos. You’ll have a better time on Thanksgiving if you feel good about cooking the turkey. And tasty too!.
How to Cook Mayonnaise Roasted Turkey
Okay, now for the Mayonnaise Roasted Turkey. I know, it sounds weird, but like I said before, it does deliver a moist and tasty bird. And, it’s simple. Let me show you. Mix herbs (fresh or dried) with mayonnaise. We used herbs we had on hand from the garden. Feel free to experiment with different herb and seasoning combinations. And of course, dried herbs may be substituted. Use the 1/3 dried versus fresh rule. Dried herbs are more potent.
Besides the bird, you will also need chopped celery and onion, salt, pepper, and a stick of butter for good measure.
Prep the turkey in a roasting pan. Make sure it’s thawed y’all, I’ve made that mistake before. Rub the mayo/herb mixture all over and inside of the turkey. Season with salt and pepper, then add the onion and celery, both inside and out. Tuck the butter into the meat.
Roast in a 450-degree F oven for 30 minutes. Turn the oven down to 350 degrees F and put the meat thermometer in the thickest part of the thigh at this point. Be careful to not touch bone. Some say to put it in the thickest part of the breast, which is what we did. But now use the thigh as a guide, and then check the breast to make sure it reads the right temperature too, before taking it out of the oven.
Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. If you’re concerned with the legs getting dried out, cover them partway through cooking with foil. Sometimes I do, this time I didn’t. Keep an eye on it during cooking to see if it’s needed.
Let it rest and carve.
Now enjoy with your favorite side dishes and of course gravy!
Speaking of gravy, save those drippings in the roasting pan. You’ll need those for the gravy. Turkey needs a friend. This Turkey Gravy Recipe will show you how easy it is to make your own gravy.