Even though the Mayonnaise Roasted Turkey recipe may seem a little strange at first, I think you’ll be pleasantly surprised at how good the finished dish tastes. It’s the easiest part of a meal to prepare during the holidays thanks to this tried-and-true turkey recipe and technique.
Over the years, we have cooked turkey in a number of ways, including fried (because we are Southerners, of course), roasted and basted, and basted with a variety of ingredient combinations. We’ve also brined and not brined. 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. This is just one of the ways we cook turkey, but it’s our absolute favorite since we consistently get delicious, moist turkey using it.
Thanksgiving is a time for family, friends, and of course, delicious food. The centerpiece of the Thanksgiving table is often a roasted turkey But how do you ensure that your turkey is juicy, flavorful, and cooked to perfection? One surprising but effective method is to use mayonnaise Yes, you read that right! Mayonnaise can actually help to create a moist and flavorful turkey that will impress your guests.
Why Mayonnaise?
I know you’re thinking, “Why would I put mayonnaise on my turkey?” Since mayonnaise isn’t usually connected to eating healthfully. However, mayonnaise can really change the game when it comes to roasting a turkey. By acting as a barrier, the mayonnaise keeps the turkey from drying out while it cooks. Furthermore, the mayonnaise contributes to the turkey’s crispy skin and subtly enhances its flavor.
Choosing the Right Turkey:
Selecting the appropriate turkey is the first step in creating a delicious mayonnaise roasted turkey. Look for a fresh, free-range turkey that is not too large. A smaller turkey will cook through more evenly and won’t dry out as quickly.
Preparing the Turkey:
Once you have your turkey, it’s time to prepare it for roasting. Start by removing the giblets and neck from the turkey cavity. Then rinse the turkey inside and out and pat it dry with paper towels.
Making the Mayonnaise Mixture:
Next, it’s time to make the mayonnaise mixture. In a small bowl, combine 1 cup of mayonnaise with 2 tablespoons of fresh parsley, 2 tablespoons of fresh thyme, 1 tablespoon of fresh sage, 1 tablespoon of fresh rosemary, 4 cloves of minced garlic, and the zest and juice of 1 lemon. Mix well until all ingredients are combined.
Applying the Mayonnaise Mixture:
Now it’s time to apply the mayonnaise mixture to the turkey. Make sure to evenly distribute half of the mixture under the turkey’s skin as you rub it in. Next, apply the remaining half of the mixture to the skin’s exterior. Season the turkey generously with salt and pepper.
Roasting the Turkey:
Preheat your oven to 425 degrees Fahrenheit. Place the turkey in a roasting pan and cook for 30 minutes. Then, turn the oven down to 350 degrees Fahrenheit and continue cooking until the turkey reaches an internal temperature of 165 degrees Fahrenheit in the thickest part of the thigh. This will take about 1 1/2 to 2 hours.
Resting the Turkey:
Once the turkey is cooked, remove it from the oven and let it rest for 30 minutes before carving. This will allow the juices to redistribute, resulting in a more moist and flavorful turkey.
Tips for a Perfect Mayonnaise Roasted Turkey:
- Use a fresh, free-range turkey that is not too large.
- Remove the giblets and neck from the turkey cavity before roasting.
- Make sure the mayonnaise mixture is evenly distributed under and over the skin of the turkey.
- Season the turkey generously with salt and pepper.
- Let the turkey rest for 30 minutes before carving.
Making a mayonnaise roasted turkey is a simple and effective way to ensure that your Thanksgiving turkey is moist, flavorful, and cooked to perfection. By following the tips above, you can create a delicious turkey that will impress your guests and make your Thanksgiving dinner a success.
Additional Resources:
- Mayonnaise Roasted Turkey Recipe (HuffPost): https://www.huffpost.com/entry/for-the-juiciest-thanksgiving-turkey-slather-it-in-mayo-heres-why-it-works-goog_l_65523c39e4b0c9f246611184
- Mayonnaise Roasted Turkey Recipe (She Wears Many Hats): https://shewearsmanyhats.com/mayonnaise-roasted-turkey/
Frequently Asked Questions:
- Why does mayonnaise help to keep the turkey moist?
The mayonnaise acts as a barrier, preventing the turkey from drying out during the cooking process.
- What herbs and spices should I use in the mayonnaise mixture?
You can use any herbs and spices that you like. Some popular choices include parsley, thyme, sage, rosemary, garlic, and lemon.
- How long should I roast the turkey?
The roasting time will vary depending on the size of the turkey. A general guideline is to roast the turkey for 15 minutes per pound at 425 degrees Fahrenheit, and then for 10 minutes per pound at 350 degrees Fahrenheit.
- How do I know when the turkey is done?
The turkey is done when it reaches an internal temperature of 165 degrees Fahrenheit in the thickest part of the thigh.
- Should I let the turkey rest before carving?
Yes, you should let the turkey rest for 30 minutes before carving. This will allow the juices to redistribute, resulting in a more moist and flavorful turkey.
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.
A stick of butter, chopped onion, celery, and salt and pepper complete the ingredients, aside from the bird.
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, inside and out, and tuck the butter into the cavity.
Roast in a 450-degree F oven for 30 minutes. Set the meat thermometer in the thickest part of the thigh at this point and lower the oven’s temperature to 350 degrees Fahrenheit. Be careful to not touch bone. While we have followed the advice of some to place it in the thickest area of the breast, we now measure it using the thigh and check that the breast reaches the proper temperature before removing it from 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.
Tips for Cooking Turkey:
- Bigger isn’t always better. A large turkey doesn’t equal large taste. Therefore, I advise getting two smaller turkeys if you need to feed a big crowd. Though they are harder to locate, smaller turkeys weighing about 12 to 13 pounds should be on your radar. Hunt them down.
- No additional “stuff. It might take some calling around to find a turkey free of junk food, but the effort will be well worth it. The cost per pound is higher, but you won’t have to pay for any additional plumping or other expenses. I once read that it’s best if the packaging lists no more than four ingredients. 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 quality meat thermometer that stays inside the turkey and that you can see from outside the oven. Before taking the breast out of the oven, you should check the thickest part of it, so an externally monitored internal meat thermometer comes in handy. For monitoring during cooking, we like to place the meat thermometer into the thickest part of the thigh, away from the bone. Ensure that the meat thermometer(s) you select are accurate by testing them before the big day.
- A basic understanding of cooking temperature and timing is necessary when roasting a turkey. Reduce the heat and continue roasting for a short while on high until the internal temperature reaches 165 degrees Fahrenheit. See recipe below for temperatures, etcetera. The speed at which it reaches the proper internal temperature—two hours or less, depending on size—will astound you!
- Let it rest. That turkey has been working and it’s hot, man. Let it rest, covered, for at least 20 to 30 minutes (depending on size) before carving. It will help retain the juices and all the goodness. When it rests, the internal temperature will also keep rising.
- Is brining a good idea or not? If you like brining and have the time, brine outside in the sun until suppertime. We’ve brined and we’ve gone brine-less. I’m not very good at planning, so I usually forget until it’s too late to brine. In addition, I think brining might not be completely necessary if you buy a high-quality turkey that is properly roasted and free of additives or overstuffed with meat.
- And finally, practice. Cook turkey more than just during the holidays. Try out different techniques. Brine, don’t brine. Test different basting combos. If you feel comfortable cooking the turkey, it will be easier for you to enjoy the celebration day. And tasty too!.