Description

Craving a perfectly juicy, golden-brown turkey without the hassle of constant basting? Juicy Mayo Roasted Turkey uses a mayonnaise-based rub to lock in moisture, add rich flavor, and achieve a beautifully browned exterior.

Ingredients

Scale

Juicy Mayo Roasted Turkey uses simple ingredients to create a flavorful, moist bird. Here’s what you’ll need for 8-10 servings:

1 ½ cups mayonnaise: Acts as a rub to lock in moisture and promote browning.
1 tablespoon paprika: Adds smoky flavor and color.
4 teaspoons dried parsley: Contributes fresh, herbaceous notes.
2 teaspoons garlic powder: Infuses savory depth.
2 teaspoons dried thyme: Adds earthy, aromatic flavor.
2 teaspoons ground sage: Enhances with warm, savory notes.
1 teaspoon hot sauce or a pinch of cayenne: Provides a subtle kick.
Kosher salt and freshly ground black pepper: 2 tablespoons salt and 2 teaspoons pepper for seasoning.
1 (10- to 12-pound) turkey: The star of the dish.
1 medium onion, quartered: Adds flavor to the cavity.
1 head garlic, halved across the cloves: Infuses aromatic depth.
Several sprigs fresh herbs (thyme, parsley, rosemary, sage): Enhances flavor inside the turkey.
2 bay leaves: Adds a subtle, earthy note.

Why These Ingredients Matter

Mayonnaise: Replaces butter to keep the turkey moist and promote even browning.
Herbs and Spices: Create a flavorful rub that infuses the meat and skin.
Onion, Garlic, and Herbs: Stuffing the cavity adds aromatic depth to the turkey.
Hot Sauce/Cayenne: Provides a mild heat to balance the richness.

Substitutions and Variations

Mayonnaise: Use full-fat for best results; substitute with Greek yogurt or vegan mayo for dietary needs (may alter browning).
Hot Sauce/Cayenne: Omit for no heat or increase to 2 teaspoons hot sauce for a spicier kick.
Dried Herbs: Replace with fresh herbs (double the quantity: 8 teaspoons parsley, 4 teaspoons thyme, 4 teaspoons sage).
Turkey: Adjust cooking time for smaller (8-pound) or larger (14-pound) turkeys; add 15 minutes per pound at 325°F.
Vegan Option: Not applicable, as this is a turkey recipe; consider a plant-based roast with the same mayo rub.
Gluten-Free: Naturally gluten-free; ensure mayonnaise and hot sauce are gluten-free.
Flavor Variations:
- Lemon Herb Turkey: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the mayo rub.
- Spicy Southwest Turkey: Use smoked paprika and add 1 teaspoon chili powder to the rub.
- Garlic Butter Turkey: Mix 2 tablespoons melted butter with the mayo and double the garlic powder.
- Herb-Citrus Turkey: Add 1 tablespoon orange zest and swap parsley for fresh dill

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 ½ cups mayonnaise, 1 tablespoon paprika, 4 teaspoons dried parsley, 2 teaspoons garlic powder, 2 teaspoons dried thyme, 2 teaspoons ground sage, 1 teaspoon hot sauce or pinch of cayenne, 2 tablespoons kosher salt, 2 teaspoons black pepper, 10- to 12-pound turkey, 1 medium onion, 1 head garlic, fresh herb sprigs, and 2 bay leaves.
Adjust a rack to the lowest position in the oven and preheat to 325°F (163°C).
Set a roasting rack in a large roasting pan.

Tip: Ensure the turkey is fully thawed (24 hours per 4-5 pounds in the fridge) for even cooking.

Step 2: Prepare the Mayo Rub

In a medium bowl, stir together 1 ½ cups mayonnaise, 1 tablespoon paprika, 4 teaspoons dried parsley, 2 teaspoons garlic powder, 2 teaspoons dried thyme, 2 teaspoons ground sage, 1 teaspoon hot sauce (or pinch of cayenne), 2 tablespoons kosher salt, and 2 teaspoons black pepper until well combined. Set aside.

Tip: Mix thoroughly for an even rub; taste and adjust seasoning if desired (but don’t taste raw poultry-coated mixture).

Step 3: Prep the Turkey

Remove any giblets or parts from the turkey’s neck and breast cavities; reserve for gravy or other uses if desired.
Pat the turkey dry with paper towels, inside and out, to ensure crispy skin.
Rub the mayonnaise mixture all over the turkey, including inside the cavity. Smooth it out, especially on the breast, for even browning.
Stuff the cavity with 1 quartered onion, 1 halved garlic head, several sprigs of fresh thyme, parsley, rosemary, sage, and 2 bay leaves.

Tip: Drying the turkey thoroughly helps the mayo adhere and promotes crispy skin.

Step 4: Roast

Place the turkey breast-side up on the roasting rack in the prepared pan.
Tent the turkey loosely with aluminum foil to prevent over-browning.
Roast at 325°F for 2 hours.
Remove the foil, increase the oven temperature to 425°F (218°C), and add 1 cup of water to the bottom of the pan to prevent drippings from burning.
Continue roasting for 30-45 minutes, until an instant-read thermometer inserted in the thigh (not touching bone) registers 165°F.

Tip: Check temperature in the thickest part of the thigh; if browning too quickly, re-cover with foil.

Step 5: Rest and Serve

Remove the turkey from the oven and let it rest on the roasting rack for 20 minutes to allow juices to redistribute.
Transfer to a cutting board, carve into slices, and serve.
Optionally strain the pan drippings to serve on the side or blend into gravy for extra flavor.

Tip: Resting is crucial for juicy meat; use drippings for a rich, flavorful gravy.