Foods like mayonnaise are highly divisive; you either love them or hate them. Some people eat mayonnaise with joy on their sandwiches, but others find it so disgusting that they’ve started a Facebook group called “I hate mayonnaise.” ”.
And this isn’t just about sandwiches. Many bakers use mayo instead of butter in their chocolate cakes, which results in a rich and moist cake. Some people are replacing the butter in their biscuits with mayo, mixing it into their mashed potatoes, or even adding it to their burger mixture. Advertisement.
But here’s a novel idea for you: Instead of stuffing the turkey skin with compound butter, I like to use a flavorful, seasoned mayo. How about using mayonaise in your Thanksgiving turkey? It’s a genius idea, and let me tell you why. Advertisement.
To begin with, I never remember to let the butter soften overnight. You won’t have to worry about tearing the skin off the turkey when using mayo instead of butter because it’s already the ideal consistency and won’t be too hard. All of your preferred herbs and aromatics, such as thyme, parsley, sage, rosemary, garlic, lemon, etc., can still be added.
Secondly, the skin becomes extremely crispy when mayo is used, but the turkey’s interior remains extremely juicy, tender, and flavorful. Third, this recipe couldn’t be easier. There’s no need to brine the meat ahead of time because mayo keeps it moist throughout the cooking process. Additionally, there’s no need to baste while cooking because the mayo’s oil will help the skin crisp up naturally. Advertisement.
Trust me on this one. This is a technique you should definitely try during the Thanksgiving holiday. Spreading mayonnaise on your turkey might seem a little strange at first, but I assure you that it will taste great. Everyone will be asking you how you made the juicy, flavorful turkey.
2. Rinse turkey and pat dry, removing giblets and neck. Sprinkle a generous amount of salt and pepper inside the bird; the more, the better. To dry the skin, leave the turkey at room temperature for at least an hour.
4. Rub half of the mayo mixture under the skin. Rub the remaining half over the skin’s exterior. Generously season with salt and pepper. Advertisement.
6. Reduce oven temperature to 350 degrees F and cook until turkey is cooked through, about 1 1/2 to 2 hours, at 165 degrees F in the thickest part of the thigh.
While it may sound unusual, mayonnaise can be a surprisingly effective way to achieve a moist and flavorful turkey. This method involves using mayonnaise as a basting agent, which keeps the meat tender and juicy during the roasting process.
Why Mayonnaise?
Mayonnaise offers several benefits when it comes to roasting turkey:
- Moisturizes: The high fat content in mayonnaise helps keep the turkey moist, preventing it from drying out during the cooking process.
- Flavor: Mayonnaise adds a subtle richness and depth of flavor to the turkey.
- Browning: Mayonnaise promotes even browning, resulting in a beautiful golden-brown turkey.
- Convenience: Mayonnaise is a readily available ingredient that eliminates the need for additional basting liquids or marinades.
How to Use Mayonnaise for Roasting Turkey
Here’s how to use mayonnaise to roast a delicious turkey:
- Preheat your oven to 450°F (232°C).
- Pat the turkey dry with paper towels.
- In a small bowl, combine mayonnaise, herbs, spices, and seasonings of your choice.
- Rub the mayonnaise mixture all over the turkey, including the cavity.
- Place the turkey in a roasting pan and roast for 30 minutes.
- Reduce the oven temperature to 350°F (177°C) and continue roasting until the internal temperature of the turkey reaches 165°F (74°C) in the thickest part of the thigh.
- Let the turkey rest for at least 20 minutes before carving.
Additional Tips
- Use a high-quality mayonnaise for the best flavor.
- Add fresh or dried herbs to the mayonnaise mixture for additional flavor.
- If you’re concerned about the legs drying out, cover them with foil partway through the cooking process.
- Use the pan drippings to make a delicious gravy.
While it may seem unconventional using mayonnaise to roast turkey is a simple and effective technique that can result in a moist, flavorful, and beautifully browned bird. So next time you’re looking for a new way to prepare your Thanksgiving turkey give the mayonnaise method a try!
Frequently Asked Questions
Does the turkey taste like mayonnaise?
No, the mayonnaise does not impart a mayonnaise flavor to the turkey It primarily acts as a basting agent, keeping the meat moist and adding a subtle richness
Can I use other types of mayonnaise?
Yes, you can use flavored mayonnaise, such as garlic or herb mayonnaise, for additional flavor. However, avoid using low-fat or light mayonnaise, as these may not provide the same level of moisture and browning.
Can I use this method for other poultry?
Yes this method can be used for roasting other poultry such as chicken or duck. Adjust the cooking time based on the size and type of bird.
Can I use this method for grilling turkey?
Yes, you can adapt this method for grilling turkey. Apply the mayonnaise mixture to the turkey and grill over indirect heat until the internal temperature reaches 165°F (74°C).
Resources
- Mayonnaise Roasted Turkey Recipe: https://shewearsmanyhats.com/mayonnaise-roasted-turkey/
- Juicy Mayo Roasted Turkey Recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/juicy-mayo-roasted-turkey-13055325
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Foods like mayonnaise are highly divisive; you either love them or hate them. Some people eat mayonnaise with joy on their sandwiches, but others find it so disgusting that they’ve started a Facebook group called “I hate mayonnaise.” ”.
And this isn’t just about sandwiches. Many bakers use mayo instead of butter in their chocolate cakes, which results in a rich and moist cake. Some people are replacing the butter in their biscuits with mayo, mixing it into their mashed potatoes, or even adding it to their burger mixture. Advertisement.
But here’s a novel idea for you: Instead of stuffing the turkey skin with compound butter, I like to use a flavorful, seasoned mayo. How about using mayonaise in your Thanksgiving turkey? It’s a genius idea, and let me tell you why. Advertisement.
To begin with, I never remember to let the butter soften overnight. You won’t have to worry about tearing the skin off the turkey when using mayo instead of butter because it’s already the ideal consistency and won’t be too hard. All of your preferred herbs and aromatics, such as thyme, parsley, sage, rosemary, garlic, lemon, etc., can still be added.
Secondly, the skin becomes extremely crispy when mayo is used, but the turkey’s interior remains extremely juicy, tender, and flavorful. Third, this recipe couldn’t be easier. There’s no need to brine the meat ahead of time because mayo keeps it moist throughout the cooking process. Additionally, there’s no need to baste while cooking because the mayo’s oil will help the skin crisp up naturally. Advertisement.
Trust me on this one. This is a technique you should definitely try during the Thanksgiving holiday. Spreading mayonnaise on your turkey might seem a little strange at first, but I assure you that it will taste great. Everyone will be asking you how you made the juicy, flavorful 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. Sprinkle a generous amount of salt and pepper inside the bird; the more, the better. To dry the skin, leave the turkey at room temperature for at least an hour.
3. Mix mayo, fresh herbs, garlic, lemon zest, and juice in a small bowl.
4. Rub half of the mayo mixture under the skin. Rub the remaining half over the skin’s exterior. Generously season with salt and pepper. Advertisement.
5. Transfer to roasting pan and cook for 30 minutes.
6. Reduce oven temperature to 350 degrees F and cook until turkey is cooked through, about 1 1/2 to 2 hours, at 165 degrees F in the thickest part of the thigh.
7. Take out of the oven, then give it a half-hour to rest before carving.
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