Looking for a twist on the classic roasted turkey? Enter the mayonnaise roasted turkey recipe. This method takes your turkey game to a whole new level, offering up a bird that's unbelievably moist and packed with flavor. Forget about the dry turkeys of past Thanksgivings. With a few simple ingredients and easy-to-follow steps, you'll end up with a centerpiece that's bound to impress.
Whether you're hosting a big family gathering or a cozy dinner, this recipe ensures your turkey is the star of the show, with golden, crispy skin outside and tender, juicy meat inside.
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Why This Recipe Works
The secret to this recipe's success lies in the mayonnaise. Mayo isn't just for sandwiches—it's a miracle ingredient for roasting turkey. Why? Because mayonnaise is made of oil and eggs, it creates a self-basting shield over the turkey. This keeps the moisture locked in, preventing the meat from drying out during the long roasting process. The oil in the mayo also helps the skin get that perfect golden color and crispy texture, while the egg helps tenderize the meat. Plus, mayo clings to the turkey better than butter, ensuring every nook and cranny is covered in flavorful goodness.
Another reason this recipe stands out is its simplicity and versatility. It's foolproof, making it perfect for both novice cooks and seasoned chefs. You can easily add your favorite herbs and spices to the mayo mixture to customize the flavor to your liking. Whether you prefer classic herbs like rosemary and thyme or want to spice things up with some smoked paprika or garlic, the mayonnaise acts as the perfect base to carry these flavors. This method not only infuses the turkey with moisture and flavor from the inside out but also saves you from the constant basting traditionally required in turkey roasting. You'll have more time to focus on sides and desserts, making your holiday prep smoother and more enjoyable.
Ingredients
Turkey - The star of the dish, usually a whole bird, chosen based on the number of servings needed. Substitute: Chicken for a smaller gathering.
Mayonnaise - Helps keep the turkey moist and adds a rich flavor. Substitute: Greek yogurt for a lighter version.
Fresh Herbs (Rosemary, Thyme, Sage) - Enhance the turkey's flavor. Mix them into the mayonnaise for a flavorful rub. Substitute: Dried herbs if fresh aren't available.
Lemons - Used for both their juice and zest, adding a bright, citrusy note to balance the richness. Substitute: Orange or lime for a different citrus twist.
Garlic - Adds depth and aroma to the turkey, especially when mixed into the mayonnaise. Substitute: Garlic powder for a milder taste.
Tips
- Pat the turkey dry before applying the mayonnaise mixture for better adhesion.
- Let the turkey rest after roasting to ensure juicy meat.
- Use a meat thermometer to check for doneness; the turkey is ready when the internal temperature reaches 165°F (74°C).
- Baste the turkey with its juices halfway through cooking for extra flavor.
- Create a foil tent over the turkey if it starts to brown too quickly.
How to Serve
A Mayonnaise Roasted Turkey is a versatile main dish that pairs well with a variety of sides for any festive or family gathering. Its juicy, flavorful meat, enhanced by the herby, garlicky mayonnaise crust, makes it a standout centerpiece.
- With Roasted Vegetables: Serve alongside a medley of roasted carrots, Brussels sprouts, and potatoes for a hearty meal.
- On a Bed of Greens: Slice the turkey and lay it over a large, seasonal salad for a lighter option.
- Turkey Sandwiches: Use any leftovers to make delicious sandwiches with cranberry sauce and stuffing for a delightful next-day lunch.
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Mayonnaise Roasted Turkey
Ingredients
- 1 whole turkey 10-12 pounds, thawed and ready to cook
- 1 cup mayonnaise
- ¼ cup fresh herbs rosemary, thyme, sage, finely chopped
- 2 lemons zested and juiced
- 4 garlic cloves minced
- Salt and pepper to taste
- 2 onions quartered (for the turkey cavity and roasting pan)
- 1 cup chicken broth for the roasting pan
Instructions
- Preheat your oven to 325°F (165°C).
- In a small bowl, combine mayonnaise, chopped herbs, lemon zest, lemon juice, minced garlic, salt, and pepper.
- Pat the turkey dry with paper towels. Rub the mayonnaise mixture all over the turkey, inside and out.
- Place the quartered onions inside the turkey's cavity. Tie the legs together with kitchen string and tuck the wing tips under the body.
- Place the turkey breast-side up in a roasting pan. Add the chicken broth and remaining onion quarters around the turkey.
- Roast the turkey in the preheated oven, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 3-4 hours.
- Let the turkey rest for 20-30 minutes before carving. Serve as desired.
Nutrition
Notes
• Let the turkey rest after roasting to ensure juicy meat.
• Use a meat thermometer to check for doneness; the turkey is ready when the internal temperature reaches 165°F (74°C).
• Baste the turkey with its juices halfway through cooking for extra flavor.
• Create a foil tent over the turkey if it starts to brown too quickly.