Mayonnaise Roasted Turkey Recipe

By Amy Johnson

This Mayonnaise Roasted Turkey Recipe might sound a little different, but I think you will end up surprised at the delicious results. Time and time again this turkey recipe and method has proved to be an actual winner and it has become the easiest component of a meal.

Over many years, we've cooked turkey every which of way, roasted and basted, and basted, and basted with all of kinds of combinations of ingredients, roasted in a very bag, fried (certainly), we've brined and possess gone brine-less. Honestly, I'm no expert, but I will say this, less is advisable in my book. Less messing. Less stuff. Less time.

This recipe I'm sharing to you today for any Mayonnaise Roasted Turkey definitely demands less. Mayonnaise Roasted Turkey is pretty straightforward. And no, doesn't necessarily taste like mayonnaise. This is just on the list of methods we use, but after accomplishment each time, moist turkey, that tastes like turkey, hands-down, it's our preferred way thus far.

Before I get on the mayo method, let's talk turkey.

Tips for Cooking Turkey:

Bigger is not always better. A large turkey doesn't equal large taste. So if you could have a big group to secure, I'd recommend getting two smaller turkeys. Smaller turkeys (I'd say 12-13 lbs) are harder to research, but search for them. Hunt them down.

No additional stuff.” You may need to call around to locate a turkey without all of the junkity-junk, however it is worth it. You may pay more per pound, however you won't be spending money on all that extra plumping or anything. A good rule someone once said is no a lot more than 4 ingredients within the packaging. Remember, less is most beneficial.

Use a meat thermometer and cook for perfect time. Turkey does not have to take 4 hours to prepare. I promise. Make sure you have a great meat thermometer that stays within the turkey and may be monitored from the outside the oven. We like to insert the meat thermometer in the thickest section of the thigh (without touching bone) for monitoring while cooking, however you'll also would like to check the thickest section of the breast before removing from oven, so an externally monitored internal meat thermometer is handy. Whatever meat thermometer(s) you have, be sure that you test them before the big day for accuracy.

Cook temperature and time for roasting a turkey is basic and simple. Roast high to get a short time, then ignore until the internal temperature reaches 165-degrees F. See recipe below for temperatures, etcetera. You'll be surprised how fast it reaches the best internal temperature, according to size, couple of hours or less!

Let it rest. That turkey has been working and hot man. Let it rest, covered, not less than 20-half an hour (determined by size) before carving. It will help support the juices and each of the goodness. The internal temperature continues to rise mainly because it rests at the same time.

To brine or otherwise to brine, If you like to brine and you have the time, brine away… brine before you dine, from the sunshine, it's going to be fine. We've brined and we've gone brine-less. Honestly, I tend to be bad at planning, so I usually forget until it's beyond the prime time for you to brine. Plus, I think when you invest in a very good turkey, as i've already explained, without the need of additives or plumped track of extras, not as large, and roasted correctly, you will probably find that brining may not be that necessary.

And finally, practice. Cook turkey a lot more than just over the holidays. Try out different techniques. Brine, don't brine. Test different basting combos. Feeling confident about cooking your turkey will assist make the day of celebrating more fun for you. And tasty too!

Okay, let's focus on the Mayonnaise Roasted Turkey. I know, it sounds weird, but like I said before, it can do deliver a moist and tasty bird. And, it is very simple. Let me show you. Mix herbs (fresh or dried) with mayonnaise. We used herbs we had accessible from the garden. Feel free to test out different herb and seasoning combinations. And naturally, dried herbs might be substituted. Use the 1/3 dried versus fresh rule. Dried herbs are definitely more potent.

Chopped celery, and onion, salt, pepper, as well as a stick of butter permanently measure, round out the components needed, apart from the bird.

Prep the turkey in a very roasting pan. Make sure it's thawed y'all, I've made that mistake before. Rub the mayo/herb mixture around and within the turkey. Season with salt and pepper, add the celery, onion, in and out, and tuck the butter within the cavity.

Roast inside a 450-degree F oven for thirty minutes. Turn the oven into 350-degrees F, and insert the meat thermometer at this point from the thickest component of the thigh. Be careful to not touch bone. Some say insert it in to the thickest section of the breast, we've done that a lot, however use the thigh because the measure and then confirm the breast to be sure it reads the appropriate temperature likewise before removing from oven.

Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. If you're related to the legs getting dried up, cover them partway through cooking with foil. Sometimes I do, on this occasion I didn't. Keep an eye on it during cooking to ascertain if it's needed.

Let it rest and carve.

Now enjoy with the favorite side dishes and certainly gravy!

Speaking of gravy, save those drippings inside the roasting pan. You'll need those to the gravy. Turkey wants a friend. This Turkey Gravy Recipe will show you easy it can be to make your own personal gravy.

More delicious recipes to serve together with your Mayonnaise Roasted Turkey:

120 minutes 15 minutes

This recipe for any Mayonnaise Roasted Turkey definitely demands less. It's pretty straightforward. And no, doesn't necessarily taste like mayonnaise. This is just on the list of methods we use, but after achievement each time, moist turkey, that tastes like turkey, hand-down. It's our preferred method every single year.

Ingredients:

6-7 fresh sage leaves, rough chopped

5-6 fresh thyme stems

2-3 springs of rosemary

2-3 springs of oregano

1-2 tablespoons coarse salt

1/2 cup (1 stick) butter, salted

(adjust all seasonings & mayonnaise when needed for sized bird)

Directions:

Lay turkey inside a roasting pan.

Remove leaves from herbs stems. Add sage, thyme, rosemary, and oregano to mayonnaise; combine well. Rub mayonnaise/herb mixture throughout outside and interior of bird.

Liberally salt, and pepper turkey. Add the celery, and onion, inside and outside, and tuck the butter inside cavity.

Roast turkey in 450-degrees F oven for half an hour. Then turn the oven into 350-degrees F, and insert the meat thermometer in to the thickest section of the thigh, the constant maintenance not to touch bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size turkey, total cook time will probably be around 1 1/2-a couple of hours. Once the thermometer reaches 165-degrees F within the thigh, examine the internal temperature from the thickest a part of the breast to ensure it reads a minimum of 165-degrees F at the same time.

Remove from oven. Cover loosely with foil and let rest for around 20-half-hour (determined by size) before carving.

Remember to reserve turkey drippings and juices for gravy.

Dried herbs might be substituted. A general guideline is to use 1/3 dried versus fresh.

See more notes in original post.

Originally published November 8, 2011.

Like this Post,Then You'll Love These:

NanaBread (Jeanne) —

Rstoll —

Georgie —

Bev Weidner —

Lisa @ Life in Green —

Sitting around the edge of my seat anticipating that gravy recipe. I have never seen such beautiful turkey gravy.

Kristen —

Gorgeous turkey photos, mind you!

eric : —

I could make this happen! My favorite turkey then one I have to generate every year is but one that has herb butter slathered across it, but I loosen the epidermis and squeeze butter between the epidermis and the breast meat. I think I'm going to use adding some mayo and even more herbs and obtain a bit different flavor this year…I generally do sage simple fact we love it, I'm ready for rosemary!

Your turkey is gorgeous…and now I'm form of craving some. Bad.

Wenderly —

toni —

Teresa —

Jenni —

Sally —

KIM BARBER —

Donna @ Cookistry —

culinaryneophyte —

Amanda Bowyer —

Lisa —

Megan —

Great write-up, Amy - thank you for sharing your trials and then we may all learn from them!

I've heard that roasting the bird the other way up helps keep your white meat moist - since it's around the bottom it collects/receives more juices.

Pam —

Megan —

Nikki —

Lori D —

Thanks for your best turkey recipe e.v.e.r.

Hubby said he wants all poultry cooked such as this from now on!

Judith - Texas —

Just discovered your site today - lovin' it!! Have saved the recipe to the turkey and gravy - both is sure to be on my small Christmas menu.

Beautiful photography! The picture with carved turkey is pure art - do you possess any plans on posting regarding how to carve the turkey into this presentation - do not have I seen such precision cut turkey. Please do post a tutorial.

AnnS —

Jaime sophistimom —

This can be a keeper!!

Moe

Glenda —

marianne —

can this approach also be used if utilizing the bag method,

some of people bags say never to go over 400 degrees…do they melt at 450, 🙁

Thanks!

Tamara —

Ellie —

Ramona George —

Amanda —

Yay for ones first turkey! It really isn't that big of your deal. It's a big bird, yet not a big deal so don't let the many fuss you listen to it psych you. With that said, if you desire to baste, baste. If you don't, don't. I wouldn't cover the legs until in the cooking time, by then the legs must be browned already. The most important thing has a great meat thermometer and making sure it's done. Happy turkey cooking!

Deidra —

Nilu —

A M A Z I N G ! ! ! ! !

So incredibly moist and delicious.

I am almost certainly roasting my turkey that way.

It's always won with the turkeys we've roasted.

Nilu —

Hello Nilu,

YAY! So exciting that tomorrow would be the big bird day! As far as cook time to get a 13 pound bird, the treatment depends on your oven, as well as the meat to bone ratio on the bird, but I'm going to guess between 1 1/2-120 minutes. Now remember what a guess, maybe it's more or less. Just make sure to own thermometer as being the judge. But I'd plan on couple of hours for cook time, plus a half-hour for resting, knowing it may be slightly about from that. Happy turkey day to you personally and yours! 🙂

Tori —

Hello Tori,

Hmmmm … I don't usually stuff the bird. It could possibly be too wet, even so the only way to find out is to test it. Maybe should the bird is elevated from your drippings a little more, Let me know everything you do and exactly how it turns out. Happy turkey day!

McKensie Schaefer —

Hello McKensie!

Yay to suit your needs hosting to the first time. I know how stressful that could be. Depending in your oven(s) and exactly how the turkeys will both be situated within the oven(s), they will often take a lttle bit longer to prepare but I wouldn't think a whole bunch longer. I'd maybe pad my cook time maybe another hour, which might not be needed. As far as thermometers, ideally, I would recommend another thermometer, otherwise, you might check one, then this other, nevertheless, you'll be being forced to poke each turkey more, leaving holes with the juices to emerge from, which is not the end in the world. The most important part is knowing which it has reached the correct temperature. Please don't hesitate to allow me determine you have every other questions.

Happy cooking!

Keshia Hervas —

Hey Keshia,

I'm not tolerant of time, maybe 120 minutes give or take. Just make sure with an internal thermometer to inform when it's correct temperature. As far as rack goes, you'll be able to improvise by onions (3-4). Slice both sides so they sit flat, then spread them on bottom of pan, and sit the turkey along with them. They'll cook some and shrink down, but they'll maintain the turkey up a tad out in the juices.

Suz —

Yay Suz!

I'm so glad to listen to it. It really is usually a hard to get over way of performing it. Happy Thanksgiving!

Nanny Pat —

Hello Nanny Pat,

Yay! Yay! Yay! So glad Papa was pleased! I'm thinking we're being forced to do another real soon ourselves. 😉

Nanny Pat —

Lori —

Lisa Lynch —

lesa —

Angela E. —

jan —

Michelle —

It is uncovered. Happy turkey cooking!

Hello Christin,

I just checked the components of Vegenaise. It should work with theory, but merely to be sure, I would check it out first. Maybe try roasting a chicken or maybe a chicken coated along with it and see what are the results before trying it over a whole turkey about the big day. Another option is usually to buy several separate turkey pieces for ones grandfather, and cook them in the smaller separate pan or even an area sectioned with heavy duty aluminum foil with the main roasting pan exclusively for him. Please let me know that which you end up doing. I'm sure you'll find others who would like to recognise if the Vegenaise works.

Brooke —

Isn't it amazing what some mayo are capable of doing, 😉

If that method has produced a tasty turkey in your case, then I think you are probably good. If you're curious, it can't hurt to test it the other way.

P.S. I think it's more valuable that your wife likes you as opposed to herbs. 😉

Bill —

Ang —

I would trust the meat thermometer, and thinking about 4 hours, but monitor it closely after 3 hours. With that said, when timing the meal about the bird being ready, make sure to pad the turkey rest period in there too. Of course when the turkey cooks quicker as opposed to allotted 4 hours, it may certainly rest longer, wrapped tightly to maintain warm, while one other dishes (such as gravy!) are finished up.

I'll be curious to discover how long it lets you do take you. If you've got time, does one mind leaving another comment here using what the total cook time was to suit your needs, I'm sure others would like to learn too.

Happy cooking!

Kimberly —

Rachel —

Bob in Live Oak TX —

Lou —

Angela —

Fantastic! And yay for any second Thanksgiving!

Adan Gonzalez —

Julia @ The Smart Baker —

Victoria —

Kelly —

Diane —

Kathy Smith —

Nikki —

Do you place the turkey a rack, Do I placed the mayo under your skin layer, Id not, where,

Charissa —

Juli —

Vicky Adams —

Sabrina —

Lauren —

Summer —

RLSCS —

Chimene —

Ashley —

This looks so great!

Now you said two smaller birds can be preferred over one large bird. I have a single oven, so could I cook them simultaneously or would that affect the cooking time, etc.,

Thanks!

Kristen —

Kristin —

Karl —

Tom —

Suni —

Brett —

I'm thinking maybe 3hrs…. inform me, thanks!!

Baymond Rell —

Ljo —

Juat desired to say I tried this Thanksgiving after dry salt brining the turkey approximately 3 days within the fridge. It was the most effective turkey I've made since I started doing Thanksgiving on my small own, so away from 10! Last year was the very first time I salt brined, knowning that helped a great deal with keeping of the breast tissue juicy. With this recipe it was even better along with the dark meat was absolutely delicious! This was also the very first time I did not stuff the turkey, and although I said Yeah right” when Amy wrote that it can do NOT take 4 hours in order to smoke a turkey, lo and behold I was shocked in the event it was done in about a couple of hours.

I desire to reiterate that this doesn't happen taste like mayonnaise, either! I don't know much about fresh herbs (or most herbs, really) so I followed the recipe into a T, but by incorporating more research I'd like to try that end, possibly with something lemony. The ONLY tiny complaint I had was that I really, love crispy turkey skin, but I didn't have that over the holiday. It was good, simply not the well-done bacon-like texture I crave. Anyway, as I said, I'll be making use of this recipe again buy and wish to thank Amy for posting it! 🙂

Iris Baez —

Janine Moeller —

Warren —

Jackie —

Hi Amy

What's the goal of putting a whole stick of butter within the cavity in the turkey. Also, would you remember what type of turkey you found in this recipe.

Deborah D. —

Bruce Bailey —

Molly —

Monika Moore —

Melissa —

Miranda —

Pendora —

Thank you a lot. :)

Pendora

Mary Tognazzini —

Keshia Hervas —

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