Description
This Mayonnaise Roasted Turkey recipe delivers a moist and flavorful whole turkey using a unique mayonnaise rub infused with fresh herbs and garlic. Roasting at a low temperature ensures tender meat with a beautifully browned, crispy skin. Perfect for holiday dinners or any special occasion where you want a succulent, aromatic turkey that impresses your guests.
Ingredients
Scale
Turkey and Herbs
- 16 pound whole turkey
- 10 cloves garlic (divided)
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh sage leaves
Mayonnaise Rub
- 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 Turkey and Oven: Remove the turkey from the refrigerator one hour before roasting to bring it closer to room temperature, which helps it cook more evenly. Meanwhile, preheat your oven to 325°F (163°C).
- Make Herb Mayonnaise Mixture: Mince 4 cloves of garlic finely, and chop the leaves from 3-4 sprigs each of rosemary, thyme, and sage. Combine these chopped herbs and garlic with 1½ cups mayonnaise, 2 teaspoons kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground paprika, and ¼ teaspoon black pepper until well mixed.
- Prepare Turkey : Remove the neck and giblets from the turkey cavity, then pat the entire turkey dry with paper towels to ensure the skin crisps well.
- Season the Cavity: Tuck the wings under the turkey to secure them. 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 whole, and fresh herbs from the bunches.
- Apply Mayonnaise Rub: Using your hands or a spatula, rub the prepared mayonnaise-herb mixture all over the turkey’s surface, including delicately spreading some under the skin on the breasts to seal moisture.
- Prepare Roasting Pan: Pour 3 cups of low-sodium chicken broth into the bottom of the roasting pan. Add any leftover onions, lemon wedges, garlic cloves, and herbs to the pan to add flavor to the drippings.
- Roast the Turkey: Place the turkey breast side up on a rack inside the roasting pan. Insert into the preheated oven and roast for approximately 15 minutes per pound. For a 16-pound turkey, roast about 4 hours total.
- Monitor and Adjust: Check the turkey periodically during roasting. If the skin appears to be browning too quickly, cover the turkey loosely with tin foil to prevent burning. Use a meat thermometer to check when the thickest part of the thigh or breast reaches 165°F (74°C), indicating doneness.
- Rest and Serve: After removing from the oven, loosely cover the turkey with foil and let it rest for 15 minutes. This allows the juices to redistribute, resulting in tender, juicy meat before carving.
Notes
- Allow the turkey to rest before cooking to ensure even roasting and juicier meat.
- Rubbing mayonnaise under the skin helps retain moisture and enhance browning.
- Low and slow roasting at 325°F prevents drying out such a large bird.
- Use a reliable meat thermometer to avoid over or undercooking.
- Resting the turkey after roasting increases juiciness and makes carving easier.
- You can reserve the pan drippings to make a flavorful gravy.
