2onionsquartered (for the turkey cavity and roasting pan)
1cupchicken brothfor 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.
Notes
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.