Mayonnaise is a very polarizing food ― you either love it or you hate it. Some people happily slather it on their sandwiches while others are so repulsed by it they went as far as to create a Facebook group called “I hate Mayonnaise.”
And this isn’t just about sandwiches. Many cooks swap out the butter in their chocolate cakes for mayo, creating a moist and decadent cake. Some are using mayo in their biscuits to replace the butter, adding it to their mashed potatoes or even incorporating it to their burger mixture.Advertisement
But here’s a new one for you: What about using mayonaise in your Thanksgiving turkey? Instead of making a compound butter to stuff under the turkey skin, I like to use a delicious seasoned mayo. It’s a genius idea, and let me tell you why. Advertisement
First off, I can never remember to leave the butter out overnight to soften. When you use mayo instead of butter, you don’t have to worry because it’s already at the perfect consistency ― it won’t be so hard that you’ll tear the skin fo the turkey trying to stuff it underneath. You can still add all your favorite herbs and aromatics ― thyme, parsley sage, rosemary, garlic, lemon, etc.
Second, using mayo makes the skin super crispy while keeping the inside of the turkey incredibly juicy, tender and flavorful. Third, this recipe couldn’t be easier. Mayo adds moisture throughout the cooking process, keeping the meat moist so there’s no need to brine it beforehand. There’s also no need to baste while cooking because the oil in the mayo will naturally help the skin crisp.
Trust me on this one. You’re going to want to try this technique this Thanksgiving holiday. It might seem a little shocking to slather your turkey with mayo, but I promise you won’t be disappointed. You’ll have everyone asking how you made such a flavorful, juicy turkey.
2. Rinse turkey and pat dry, removing giblets and neck. Generously season the inside of the bird with salt and pepper – the more the better. Let turkey stand at room temperature for at least one hour to dry the skin.
4. Rub half of the mayo mixture under the skin. Use remaining half to rub all over the outside of the skin. Generously season with salt and pepper. Advertisement
6. Turn oven down to 350 degrees F and continue cooking until turkey reaches 165 degrees F in the thickest part of the thigh, about 1 1/2 to 2 hours.
As Thanksgiving and Christmas approach many home cooks start planning how to prepare the perfect holiday turkey. A beautifully browned tender and juicy turkey is the centerpiece of a great holiday meal. But drying out is a common pitfall when roasting a whole turkey. If the bird ends up stringy and dry, it can ruin the entire dinner.
Luckily, there’s a simple solution to guaranteed moist, delicious turkey – mayonnaise! It may seem odd to slather mayonnaise all over the outside of the raw turkey and under the skin. But using mayo is an ingenious trick that professional chefs and experienced home cooks rely on. Here’s why mayonnaise is the key to incredible holiday turkey and step-by-step instructions for success.
Why Does Mayo Keep Turkey So Moist?
On the surface, dousing a turkey in mayo before roasting makes no sense. But the science behind it is solid. Real mayonnaise contains egg yolks and oil, which essentially bastes and self-bastes the turkey from the inside out during cooking. Here are the reasons why mayonnaise does such a great job:
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Seals in Moisture – The oil and lecithin from the egg yolks in mayonnaise forms a moist barrier on the meat. This seals in natural juices and prevents it from drying out.
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Adds Flavor – In addition to keeping meat super moist, the oil, egg yolks and any extra flavorings (like lemon juice or herbs) impart additional flavor The mayo permeates deep into the meat.
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Promotes Browning – The eggs and oil in the mayonnaise help the turkey skin get beautifully browned and crisp. Food browns better in the presence of fat and protein.
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Self-Basting – Since the mayo is spread all over and under the skin, it self-bastes the turkey meat during roasting. There’s no need to constantly open the oven and baste the bird with juices.
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Easy – Slathering on mayo is much faster and easier than brining, injections or special turkey roasting pans. Just coat and pop it in the oven.
Step-By-Step Instructions for Mayonnaise Turkey
Making a moist roasted turkey with mayonnaise is incredibly easy. Just follow these simple steps:
1. Prep the Turkey
Start with a thawed turkey if it was frozen. Remove the giblets and neck from the cavities. Rinse the turkey under cool running water and pat it dry with paper towels. Doing this ensures better browning.
Let the turkey stand at room temperature for about 1 hour before roasting. This allows it to dry out a bit so the skin will get crispy.
2. Loosen the Skin
Gently loosen the skin over the turkey breasts, thighs and drumsticks using your fingers. Slide your hands under the skin, separating it from the meat. Be careful not to tear the skin.
This pocket between the skin and meat allows you to rub mayonnaise directly onto the meat.
3. Make Flavored Mayo Mixture
In a small bowl, mix together 1 cup of mayonnaise with desired seasonings like garlic powder, lemon juice, fresh herbs, paprika, salt and pepper.
You can also use plain mayo. But flavored mayo adds even more taste.
4. Spread Mayo Under and Over Skin
Use a spoon or your hands to spread the seasoned mayo evenly all over the turkey meat under the loosened skin. Smooth it over the breast, thighs, drumsticks and wings.
Then coat the outside of the skin completely with the remaining mayo mixture. Really massage it into the skin everywhere to help it fully penetrate.
5. Roast the Turkey
Transfer the coated turkey to a roasting pan. Roast it in the oven according to your normal turkey recipe, adjusted for the size bird.
The mayo helps brown the skin beautifully and keeps the meat incredibly moist, no basting required. For crispier skin, do not cover with foil.
6. Rest and Carve
When the turkey reaches 165°F in the thickest part of the thigh, remove it from the oven. Let it rest at least 30 minutes before carving to allow the juices to redistribute through the meat.
Then carve as usual and impress everyone with juicy, flavorful holiday turkey!
Frequently Asked Questions About Mayo Turkey
Some first-timers using the mayonnaise technique have additional questions. Here are some common FAQs:
Is it safe to roast turkey coated in mayo?
Yes, it is completely safe. Like any turkey recipe, you cook the bird until it reaches an internal temperature of 165°F. This kills any bacteria present. The mayo simply adds great flavor and moisture.
Won’t the turkey taste like mayonnaise?
Surprisingly, no! The mayo just keeps the meat tender and juicy. It does not impart any noticeable mayonnaise flavor.
What kind of mayo works best?
You can use regular mayo, olive oil mayo, avocado mayo, or any flavored mayonnaise. Homemade mayo is fine too. Real mayo works the magic.
Can I stuff the turkey after coating it in mayo?
Definitely. You can stuff and truss the turkey just like normal. The mayo helps keep even stuffed turkey super moist.
Do I really need to loosen the skin first?
Yes, it’s best to get the mayo directly on the meat under the skin so it can work its moisturizing magic.
Can I roast just turkey breasts this way?
Absolutely! Mayonnaise turkey works great for boneless breasts, bone-in breasts, cutlets, the whole bird or just parts.
Make Amazing Turkey with Mayo
If you’ve struggled with dried-out, disappointing turkeys in the past, rubbing the bird with mayonnaise is guaranteed to help. Mayo-roasted turkey stays incredibly moist and tender thanks to the emulsion of eggs and oil basting the meat during cooking.
The seasoned mayo also adds great flavor to the entire turkey. Mix in garlic, herbs, citrus, spices and more to give it a boost.
Try this easy trick for your next special occasion turkey. Just be ready for rave reviews and requests for seconds from lucky guests! Moist turkey and crispy skin makes for a very happy holiday table.
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Mayonnaise is a very polarizing food ― you either love it or you hate it. Some people happily slather it on their sandwiches while others are so repulsed by it they went as far as to create a Facebook group called “I hate Mayonnaise.”
And this isn’t just about sandwiches. Many cooks swap out the butter in their chocolate cakes for mayo, creating a moist and decadent cake. Some are using mayo in their biscuits to replace the butter, adding it to their mashed potatoes or even incorporating it to their burger mixture.Advertisement
But here’s a new one for you: What about using mayonaise in your Thanksgiving turkey? Instead of making a compound butter to stuff under the turkey skin, I like to use a delicious seasoned mayo. It’s a genius idea, and let me tell you why. Advertisement
First off, I can never remember to leave the butter out overnight to soften. When you use mayo instead of butter, you don’t have to worry because it’s already at the perfect consistency ― it won’t be so hard that you’ll tear the skin fo the turkey trying to stuff it underneath. You can still add all your favorite herbs and aromatics ― thyme, parsley sage, rosemary, garlic, lemon, etc.
Second, using mayo makes the skin super crispy while keeping the inside of the turkey incredibly juicy, tender and flavorful. Third, this recipe couldn’t be easier. Mayo adds moisture throughout the cooking process, keeping the meat moist so there’s no need to brine it beforehand. There’s also no need to baste while cooking because the oil in the mayo will naturally help the skin crisp.
Trust me on this one. You’re going to want to try this technique this Thanksgiving holiday. It might seem a little shocking to slather your turkey with mayo, but I promise you won’t be disappointed. You’ll have everyone asking how you made such a flavorful, juicy turkey.
Ingredients
- 1 (10 to 12 pound) fresh turkey
- 1 cup mayonnaise
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- Kosher salt and pepper
Directions
1. Preheat oven to 425 degrees Fahrenheit
2. Rinse turkey and pat dry, removing giblets and neck. Generously season the inside of the bird with salt and pepper – the more the better. Let turkey stand at room temperature for at least one hour to dry the skin.
3. In a small bowl, combine mayo, fresh herbs, garlic, lemon zest and juice.
4. Rub half of the mayo mixture under the skin. Use remaining half to rub all over the outside of the skin. Generously season with salt and pepper. Advertisement
5. Transfer to roasting pan and cook for 30 minutes.
6. Turn oven down to 350 degrees F and continue cooking until turkey reaches 165 degrees F in the thickest part of the thigh, about 1 1/2 to 2 hours.
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Youve supported HuffPost before, and well be honest — we could use your help again. We wont back down from our mission of providing free, fair news during this critical moment. But we cant do it without you.
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7. Remove from oven and let rest for 30 minutes before carving.