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
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
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.