Description
This Mayonnaise Roasted Turkey recipe offers a moist, flavorful, and beautifully browned turkey perfect for holiday dinners or special occasions. The mayonnaise and herb mixture helps keep the turkey juicy while imparting rich garlic and fresh herb flavors, roasted slowly to tender perfection.
Ingredients
Scale
Turkey and Herb Mixture
- 16 pound whole turkey
- 10 cloves garlic (divided)
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh sage leaves
- 1½ cups mayonnaise
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
Roasting Additions
- 3 small onions (sliced into quarters)
- 2 lemons (sliced into wedges)
- 3 cups low-sodium chicken broth
Instructions
- Prepare the Turkey: Remove the turkey from the refrigerator 1 hour before roasting to bring it to room temperature. Preheat your oven to 325°F (165°C) to ensure even cooking.
- Make the Mayonnaise Herb Mixture: Mince 4 cloves of garlic and finely chop the leaves from 3-4 sprigs each of rosemary, thyme, and sage. In a bowl, combine the minced garlic, chopped herbs, mayonnaise, kosher salt, garlic powder, onion powder, paprika, and black pepper, mixing well to create a flavorful paste.
- Prepare the Turkey for Seasoning: Remove the turkey neck and giblets. Pat the turkey dry thoroughly with paper towels to help the mayonnaise mixture adhere properly.
- Season the Turkey Cavity: Tuck the wings under the turkey to prevent burning. Season the inside of the turkey cavity with salt and pepper. Stuff the cavity with the quartered onions, lemon wedges, the remaining 6 cloves of garlic, and fresh rosemary, thyme, and sage sprigs to infuse the meat with aromatic flavors during roasting.
- Apply the Mayonnaise Rub: Generously rub the prepared mayonnaise mixture all over the turkey, ensuring to get under the skin of the breasts to keep the meat moist and add flavor.
- Prepare the Roasting Pan: Pour the low-sodium chicken broth into the bottom of the roasting pan. Add any leftover onions, lemon wedges, garlic cloves, and herbs to the broth to create a fragrant base and pan juices.
- Roast the Turkey: Place the turkey breast side up on a rack in the roasting pan. Roast in the preheated oven for 15 minutes per pound, approximately 4 hours for a 16-pound bird. This slow roasting ensures tender meat and evenly browned skin.
- Monitor and Cover: Check the turkey occasionally during roasting. If the skin becomes too dark before the turkey is done, loosely cover it with aluminum foil to prevent burning. Use a meat thermometer to check the temperature in the thickest part of the thigh or breast; the turkey is done when it reaches 165°F (74°C).
- Rest the Turkey: Once roasted, loosely cover the turkey with foil and let it rest for 15 minutes. This resting period allows the juices to redistribute, making the turkey moist and easier to carve.
Notes
- Bringing the turkey to room temperature before cooking helps it cook evenly.
- Using mayonnaise helps keep the turkey moist while also providing a crispy, golden skin.
- Use a meat thermometer to ensure the turkey is safely cooked to 165°F internally.
- Letting the turkey rest after roasting is crucial for juicy, tender meat.
- The leftover onions, lemons, and herbs in the pan can be used to make a flavorful gravy or sauce.
- If you do not have fresh herbs, dried can be used but reduce the quantities to avoid overpowering flavors.
