Mayonnaise Roasted Turkey Recipe (2024)

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This Mayonnaise Roasted Turkey Recipe may sound a little different, but I think you will be surprised at the delicious results. Time and time again this turkey recipe and method has proved to be a real winner and has become the easiest part of a meal during the holiday season.

Over the years, we’ve cooked turkey every which of way: roasted and basted, and basted, and basted with all kinds of combinations of ingredients, roasted in a bag, fried (of course, we’re Southerners), we’ve brined and have gone brine-less. Honestly, I think less is best in my book. Less messing. Less stuff. Less fretting. Less time waiting.

When it comes to cooking turkey, this recipe for a Mayonnaise Roasted Turkey definitely calls for less. Mayonnaise Roasted Turkey is pretty straightforward. And no, it doesn’t taste like mayonnaise. I promise. This is just one of the methods we use to cook turkey, but after great results each time, moist turkey, that tastes like turkey, hands-down, it’s our preferred way so far.

Before I get to the mayo method, let’s talk turkey.

Tips for Cooking Turkey:

  • Bigger isn’t always better. A large turkey doesn’t equal large taste. So if you have a big group to feed, I’d recommend getting two smaller turkeys. Smaller turkeys (I’d say 12-13 lbs) are harder to come by, but look for them. Hunt them down.
  • No additional “stuff.” You may need to call around to find a turkey without all the junkity-junk, but it’s worth it. You may pay more per pound, but you won’t be paying for all that extra plumping or whatever it is. A good rule of thumb someone once told me is no more than 4 ingredients on the packaging. Remember, less is best.
  • Use a meat thermometer and cook for proper time. Turkey doesn’t need to take 4 hours to cook. I promise. Make sure you have a good meat thermometer that stays in the turkey and can be monitored from outside the oven. We like to insert the meat thermometer into the thickest part of the thigh (without touching bone) for monitoring while cooking, but you’ll also want to check the thickest part of the breast before removing from oven, so an externally monitored internal meat thermometer is handy. Whatever meat thermometer(s) you use, just be sure to test them ahead of the big day for accuracy.
  • Cook temperature and time for roasting a turkey is basic and simple. Roast high for a short time, then turn down until theinternal temperature reaches 165-degrees F. See recipe below for temperatures, etcetera. You’ll be surprised how quickly it reaches the proper internal temperature, depending on size, 2 hours or less!
  • Let it rest. That turkey has been working and it’s hot, man. Let it rest, covered, for at least 20-30 minutes (depending on size) before carving. It will help retain the juices and all the goodness. The internal temperature will continue to rise as it rests as well.
  • To brine or not to brine? If you like to brine and you’ve got the time, brine away… brine until you dine, in the sunshine, it’ll 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 past the prime time to brine. Plus, I think when you invest in a good turkey, as mentioned before, with no additives or plumped up with extras, not too large, and roasted correctly, you might find that brining may not be all that necessary.
  • And finally, practice. Cook turkey more than just during the holidays. Try out different techniques. Brine, don’t brine. Test different basting combos. Feeling confident about cooking your turkey will help make the day of celebrating more enjoyable for you. And tasty too!

How to Cook Mayonnaise Roasted Turkey

Okay, now for the Mayonnaise Roasted Turkey. I know, it sounds weird, but like I said before, it does deliver a moist and tasty bird. And, it’s simple. Let meshow you. Mix herbs (fresh or dried) with mayonnaise. Weused herbs wehad on hand from the garden. Feel free to experiment with different herb and seasoning combinations. And of course, dried herbs may be substituted. Use the 1/3 dried versus fresh rule. Dried herbs are more potent.

Chopped celery, and onion, salt, pepper, and a stick of butter for good measure, round out the ingredients needed, other than the bird.

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

Roast in a 450-degree F oven for 30 minutes. Turn the oven down to 350-degrees F, and insert the meat thermometer at this point in the thickest part of the thigh. Be careful to not touch bone. Some say insert it into the thickest part of the breast, we’ve done that too, but now use the thigh as the measure andthen check the breast to make sure it reads the proper temperature as well before removing from oven.

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

Let it rest and carve.

Now enjoy with your favorite side dishes and of course gravy!

Speaking of gravy, save those drippings in the roasting pan. You’ll need those for the gravy. Turkey needs a friend. ThisTurkey Gravy Recipewillshow you how easy it is to make your own gravy.

More delicious recipes to serve with yourMayonnaise Roasted Turkey:

  • Easy Homemade Cranberry Sauce Recipe
  • Slow Cooker Mac and Cheese Recipe
  • Sweet Potato Casserole Recipe with Pecan Topping

Mayonnaise Roasted Turkey Recipe

Mayonnaise Roasted Turkey Recipe (9)

Mayonnaise Roasted Turkey

Yield: 12

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

This recipe for a Mayonnaise Roasted Turkey definitely calls for less. It's pretty straightforward. And no, it doesn't taste like mayonnaise. This is just one of the methods we use, but after great results each time, moist turkey, that tastes like turkey, hand-down. It's our preferred method year after year.

Ingredients

  • 12-14 lb. whole turkey, (totally thawed, tee-totally thawed)
  • 6-7 fresh sage leaves,* rough chopped
  • 5-6 fresh thyme stems
  • 2-3 springs of rosemary
  • 2-3 springs of oregano
  • 1 1/2 cups of mayonnaise
  • 1-2 tablespoons coarse salt
  • 1-2 tablespoons pepper
  • 3 stalks celery, rough chopped
  • 1 large onion, rough chopped
  • 1/2 cup (1 stick) butter, salted
  • (adjust all seasonings & mayonnaise as needed for size of bird)

Instructions

  1. Preheat oven to 450-degrees F.
  2. Lay turkey in a roasting pan.
  3. Remove leaves from herbs stems. Add sage, thyme, rosemary, and oregano to mayonnaise; combine well. Rub mayonnaise/herb mixture all over outside and interior of bird.
  4. Liberally salt, and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in the cavity.
  5. Roast turkey in 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees F, and insert the meat thermometer into the thickest part of the thigh, being careful 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 of turkey, total cook time will be around 1 1/2-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.
  6. Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
  7. Remember to reserve turkey drippings and juices for gravy.

Notes

*Dried herbs may be substituted. A rule of thumb is to use 1/3 dried versus fresh. See more notes in original post.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Originally published November 8, 2011.

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Mayonnaise Roasted Turkey Recipe (2024)

FAQs

Is it better to cook a turkey at 325 or 350? ›

We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).

Is Mayo a good binder for turkey? ›

It may sound unusual, but when you cover your turkey with mayonnaise, it bastes it during the roasting process, keeping the meat moist and tender. And before you ask, no, it doesn't make the turkey taste like mayonnaise, either, so mayonnaise-haters need not worry.

Do you cook a butterball turkey at 325 or 350? ›

Preheat oven to 325° F. Drain juices and pat dry with clean paper towels. Place turkey breast-side-up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Turn the wings back to hold the neck skin in place.

What is the best way to cook a turkey covered or uncovered? ›

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

How many minutes do you cook a turkey at 325? ›

Unstuffed Turkey Cooking Times

These times are based on cooking a room temperature turkey at 325 degrees F the entire time; plan on 10 to 12 minutes per pound.

How long does a 15 pound turkey take at 350? ›

For a 15- to 16-pound turkey: 425°F for 3 to 3¼ hours. 400°F for 3¼ to 3½ hours. 350°F for 3½ to 3¾ hours.

Why mayo on turkey? ›

The mayonnaise will, however, produce a turkey with glistening, burnished, golden-brown skin evenly flavored with herbs, no basting required. The mayo's viscosity helps it stay in place as it roasts, while the extra protein from egg aids in browning.

What mayonnaise do chefs prefer? ›

The Best Store-Bought Mayonnaise, According to Chefs

“It's Duke's or nothing for me,” Surti says, and Hereford echoes that sentiment, adding, “I'm a Duke's man, tried and true.”

What is the best technique for binding mayonnaise? ›

The technique used to bind together the necessary ingredients for mayonnaise is called emulsification. What is emulsification? Emulsification is the process of combining two liquids that would not ordinarily mix together.

Do you have to wash a Butterball turkey before cooking? ›

Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

Should you put butter under the skin of a Butterball turkey? ›

Place turkey, breast side up, on flat rack in shallow roasting pan (2 to 2½ inches deep). Evenly spread ¼ cup butter mixture between skin and breast meat of turkey, being careful not to tear skin. Season cavity of turkey with remaining 1 teaspoon salt and 1 teaspoon pepper.

Can I prep my turkey the night before? ›

You don't want the meat to dry out while it sits overnight, so you will need to cover it with a liquid. Spoon some chicken broth or the drippings from the roasting pan (and the cutting board) over the turkey so it stays moist. Cover snugly and refrigerate overnight.

What is the secret to a moist turkey? ›

HOW TO COOK A PERFECTLY MOIST AND JUICY TURKEY. Start by “brining” the turkey. This means soaking it in salt water overnight in the fridge (generally using a brining bag). You can also add a few flavors to the brine if you so desire.

Do you put water in the bottom of a roasting pan for turkey? ›

"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."

Is it better to cook a turkey on a rack or on the bottom of the pan? ›

A roasting rack will make your turkey more delicious

If you leave your turkey sitting on the bottom of your roasting pan, there's no way air is going to get underneath it, which means only the skin on top of your turkey will get crispy.

What is the best temperature to cook a turkey to keep it moist? ›

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

Is it better to cook a turkey at a low temperature or a high temperature? ›

"A low temperature will cook the meat very nicely inside and keep it juicy without drying it but you want to high temperature at some point whether it's at the beginning of the end to crisp up the skin and the melted butter to get an extra crispy skin," Guillard says.

Is it better to cook a roast at 325 or 350? ›

The perfect temperature to roast at (after searing) is 325 °F.

How long to cook an 8 lb turkey breast at 350 degrees? ›

How to cook bone-in turkey breast
Estimated Roasting Time
Weight in Lbs.Roasting Time at 350°Slow Cooker Time on High
3-5 lbs.1-2¼ hours3-4 hours
5-7 lbs.2¼-3 hours4-5 hours
7-9 lbs.3-3½ hours5-6 hours
1 more row

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