Some recipes for mayo-roasted turkey promise extra-juicy results with minimal effort. This one does no such thing. Mayonnaise is not going to keep the turkey juicy; only salting, resting, or what’s known as “dry-brining,” a mild form of curing, and closely watching its internal temperature while it roasts will But the mayonnaise will result in a turkey with evenly flavored, golden-brown skin that is glossy and burnished—no basting is necessary. The additional protein from the egg promotes browning, and the viscosity of the mayo keeps it in place while it roasts. This recipe will make a little more mayonnaise than you’ll need. Use extra for sandwiches the next day, or toss with roughly chopped veggies (squash, carrots, broccoli, brussels sprouts, or zucchini) and roast for ten to fifteen minutes at a high temperature.
Featured in: The Secret to Great Thanksgiving Turkey Is Already in Your Fridge
Ah, the majestic roast turkey. The centerpiece of Thanksgiving feasts, the symbol of family gatherings, and the culinary challenge that can leave even seasoned cooks sweating But fear not, fellow foodies, for I’m here to guide you through the art of roasting a turkey that’s not only juicy and flavorful, but boasts an irresistibly crispy skin.
And who better to learn from than the culinary master himself, J. Kenji López-Alt? His Spatchcocked (Butterflied) Roast Turkey with Gravy and The Best Simple Roast Turkey with Gravy recipes have become legendary, offering two distinct approaches to achieving turkey perfection
Spatchcocking: The Faster, Crispier Route
If you’re short on time or crave a faster cooking experience, spatchcocking is your best friend. This technique involves removing the backbone, allowing the turkey to lay flat and cook more evenly. This translates to quicker cooking times and, crucially, extra-crispy skin on all sides.
J. Kenji’s Spatchcocking Secrets:
- Sharp poultry shears are your weapon of choice for removing the backbone with ease.
- Press down firmly on the breastbone after spatchcocking to ensure even cooking.
- Tuck the wing tips behind the breast for a presentation-worthy bird.
- Place the spatchcocked turkey on a rack set in a rimmed baking sheet for optimal air circulation.
The Simple Roast: Classic Elegance with a Twist
For those who prefer the traditional whole-bird presentation, J. Kenji’s Simple Roast method delivers on both flavor and texture. This technique relies on a baking stone or baking steel to direct heat towards the legs, ensuring they cook faster than the breast. The result? Perfectly cooked white and dark meat, with the added bonus of crisp skin.
J. Kenji’s Simple Roast Secrets:
- Preheat the baking stone or steel for at least 45 minutes to maximize heat transfer.
- Place the turkey directly on the baking stone for optimal heat conduction.
- Reduce the oven temperature to 300°F after placing the turkey in the oven.
- Use a V-rack to ensure air circulation and even browning.
The Gravy: The Perfect Finishing Touch
No roast turkey is complete without a rich, flavorful gravy. Both recipes offer their own unique approaches:
- Spatchcocked Turkey Gravy: Utilizes the backbone and giblets for a deeply flavorful base.
- Simple Roast Gravy: A classic pan gravy enhanced with butter and flour for a smooth, velvety texture.
Bonus Tips from the Master:
- Dry-brining your turkey enhances both flavor and juiciness.
- Seasoning generously with salt and pepper is key to a flavorful bird.
- Resting the turkey for at least 30 minutes ensures juicy, tender meat.
With these secrets from J. Kenji López-Alt, you’re well on your way to roasting a turkey that will impress your guests and leave you feeling like a culinary rockstar. So grab your turkey, preheat your oven, and get ready to experience the joy of perfectly cooked, crispy-skinned Thanksgiving bliss!
Additional Resources:
- Spatchcocked (Butterflied) Roast Turkey with Gravy: https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe
- The Best Simple Roast Turkey with Gravy: https://www.seriouseats.com/the-best-simple-roast-turkey-gravy-recipe
Frequently Asked Questions:
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Q: Which method is better, spatchcocking or simple roasting?
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A: It depends on your preferences. Spatchcocking is faster and results in crispier skin, while simple roasting is more traditional and allows for a whole-bird presentation.
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Q: Do I need a baking stone or steel for the simple roast method?
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A: While not essential, a baking stone or steel helps to ensure even cooking and crispy skin.
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Q: How long should I rest the turkey before carving?
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A: Rest the turkey for at least 30 minutes to allow the juices to redistribute, resulting in tender, juicy meat.
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Should we wash or wipe the turkey before putting on the herb mayonnaise? Doesn’t leaving the dry brine on it during cooking make it too salty?
Another piece of advice is to insert the probe into the thickest area of the bird’s breast rather than its thigh, as is customary, if you intend to take its temperature. The thickest portion of the bird after patchcocking is the breast, which takes longer to cook than the thigh, in my experience.
Spring-loaded poultry shears make short work of taking out that backbone. I made sure that I purchased poultry shears that come apart for thorough cleaning.
If you like your turkey to have Indian flavors, use an Indian masala in place of the mayo’s flavorings. We prefer the Aachi brand these days, and the tandoori or the meat masala works well. Our go-to method for poultry is Kenji’s spatchcocked brined technique with Indian mayo, which consistently receives fantastic reviews. If you like, you can add minced garlic and ginger into the mayo-masala for complexity.
All good. But I’d use Duke’s mayo or whip up some myself with three egg yolks and a tablespoon of olive oil. Since Ive experienced these aiolliscious wonders, Hellmanns and Best Foods are huge disappointments. If you’re unfortunate enough not to have Dukes nearby (I suppose that’s a Southern thing), prepare homemade There are dozens of videos online showing how to do it with an immersion blender. Surprisingly easy and satisfying. Side note: spell check did not balk at “aiolliscious!” Who knew!.
My life has been transformed by roasting chicken with a marinade made of mayonnaise; I tell all of my friends about it, and I can’t wait to try this version with turkey. NO you cannot taste or detect any degree of mayo after roasting (or cooking on a pan). It tastes like oil or butter in the best way. The best trick for extremely juicy, flavorful, and perfectly browned meat is mayo, especially if you don’t have much time to marinade it.
It might not be a good idea to save extra mayo for sandwiches if, like me, you tend to spread the mayo on the bird with your hands. Id take a spoonful out and reserve it first to avoid a salmonella sandwich.
Where are the directions for spatchcocking the turkey?
I’ve been dry brining my turkeys and chickens for several years. I wouldn’t do them any other way. I do rinse them and dry well before the slathering commences. Prepare the gravy in advance; it will taste better as the flavors combine and will also ease the stress of the day.
It must be stated that a supermarket turkey injected with a salt-based solution is not suitable for dry brining, as the majority of these turkeys (Butterball, etc.) ) are. I have used this method — both splatchcocked and roasted whole on a large baking stone. The results are as phenomenal as Kenji promises!.
A crucial step is loosening the skin because it makes a very tiny space between the flesh and the skin, which improves the skin’s ability to crisp.
I have my butcher do the spatchcocking. Life can be easy!
If using a kosher bird skip the dry-brining as it has already been salted.
The article that accompanies this recipe is the best explanation of how and why brining works, bar none. He explains the science in very clear, understandable language, without dumbing it down. Thank you for this article and recipe!.
Made this for a Friendsgiving this weekend. I’m not sure why this is only rated 4 stars by many, but many guests said it was the best turkey they had ever tasted! It’s very simple, flavorful, and moist. Owing to timing, I brined it approximately 30 hours in advance and applied the mayo about 6 hours before cooking. My 15 lb Turkey took about 1hr 45 mins to cook. This will likely be my go to recipe for years to come!.
A big oily mess to handle and carve once cooked. Flavor was good however!
Quick-text: 12lb at 405 for 40, flip, 400 for 40. Still not ‘done’ even at temp. Samples very salty. Flip. Return to oven at 385 for 25. Texture was great, saltiness was reduced, everything felt and tasted done.
Does turning over so that the skin side is up or simply rotating the roasting pan mean what it says when it says to rotate halfway through cooking?
I followed this exactly as written for using a regular 14 lb. supermarket turkey (which was already brined, but I salted mine anyhow), and it was alright—not particularly outstanding, but certainly not awful. The herb mayo didn’t seem to make much of a difference to me, but the reserved portion was excellent on sandwiches later. I will probably try a new turkey recipe next year, something with a little more oomph.
Have roasted spatchcocked turkeys many times, this year was the first using the herbed mayonnaise. Game changer! 15 lbs took 90 minutes in a convection oven. The legs were done in 60 minutes and had to be protected with foil while the breast cooked. (Turkey was from d’Artagnan. ).
Used this recipe for my first Thanksgiving turkey. Nerve wracking but came out beautifully. Next time Ill make the mayo dressing ahead of time to allow the flavors to meld. The tip to check at the 1hr mark was perfect, too.
My 10 pound Turkey was fully cooked by 50 min.
I love this recipe. This was the second year I made it and it is a huge hit with everyone. The breast meat is juicy and flavorful. The first time I patchcocked a turkey, it was terrifying, but it really does cut down on cooking time and make the day so much easier.
A 14-pound prebrined supermarket bird was patchcocked, prepared according to the recipe, and then roasted on a Weber grill set to indirect heat with some hickory chips that had been soaked in a beer can next to it for evaporative moisture. Stuck a digital thermometer probe in the breast, covered, never peeked until it reached 170f, around 2 hours. Never had a bird more perfect. New go-to method. Going to try it with a chicken and the masala/garlic/ginger masala mayo that another reader posted.
This was so delicious! We won our family’s annual turkey contest this year. I cooked it according to the recipe, smoking it for a few hours at 350 degrees. It came out delicious.
I highly suggest incorporating a spicy green chili and lemon juice into the mayonnaise for the sandwiches the following day.
I’ve been making this recipe for the past two years, and I plan to keep using it for every Thanksgiving I have in the future. Not only does the outcome yield a succulent and flavorful turkey, but it also looks stunning right out of the oven. The skin turns a gorgeous crusty brown. The drippings yield an excellent gravy that everyone heaps on their mashed potatoes and stuffing. My only suggestion would be to double the mayo, saving some for sandwiches made with the remaining turkey.
Made exactly as written. Most perfect, delicious, moist, packed full of flavor bird weve ever had. Outstanding. Cant imagine making turkey any other way ever again.
Made this the first year to much success and left the bird whole. This year I was so proud to spatchcock it—cooked in about 70 minutes for an 11-12 lbs bird. So thankful for the recipe.
My gravy did not thicken after prolonged simmering. Next time I’ll add more flour. Private notes are only visible to you.
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