Moist mayonnaise roasted turkey recipe

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This moist mayonnaise roasted turkey recipe is so delicious. The meat is juicy and is perfectly seasoned; it’s also tender and smells incredible. It does not take a long time to cook the turkey, and if you do not have the time to brine, don’t worry; the mayonnaise will take care of it. 

Before you all get worried if this roasted turkey will taste like mayonnaise, let me put you at ease that it will not taste like mayonnaise, it tastes just like turkey but better. 

I’ve cooked turkeys in all kinds of ways, but by far, this method is hands down my favorite. I will show you a step-by-step tutorial on how to do it. And I hope you will like it as much as my family and I do. 

A mayonnaise roasted turkey on a white plate

Why do you roast turkey with mayonnaise?

Roasting turkey with mayonnaise may sound very unusual, but the mayonnaise will baste the turkey during its cooking process. 

According to latimes.com, “mayonnaise may help foods retain moisture as they cook on the grill, so foods — particularly meats — don’t dry out. “Chicken breasts ( and turkey😉)  — they’re the world’s driest food. Mayo is one way to make them moist,” And where oil only heats and browns the food thermally, mayonnaise can brown food chemically — that golden-brown color — through what is known as the Maillard reaction. The Maillard reaction requires sugars and proteins to work; as these are heated, the nonenzymatic reaction produces browning. “When you just put regular oil on meat, it doesn’t bring these to the table. It only brings fat,” Dr. Greg Blonder, professor, Boston University said.

For more information about why you should be grilling with mayonnaise, please read this post.

An image of a raw mayonnaise slathered turkey in a roasting pan with a rach
An image of a stuffed raw mayonnaise turkey in a roasting pan with a rack

Ingridients

For the mayonnaise/herbs mixture

1 Cup Best Food mayonnaise

2-3 springs of rosemary

1 Tbsp dried oregano (2-3 springs fresh oregano)

1-2 Tsp sage powder (4 sage leaves, chopped)

1 Tbsp dried thyme (2-4 fresh thyme stems)

1 Tbsp Garlic powder

1 Tbsp Better than bouillon chicken base + 1 Tsp salt (Optional), can be replaced with 1-2 Tbsp of salt

1 Tbsp black pepper

 

Turkey stuffing

12-15 lb. whole turkey (completely thawed)

1 Onion, roughly chopped

3 stalks of celery, roughly chopped

3 garlic cloves 

2 slices of fresh ginger, (optional)

1/2 Cup (1 stick) of butter

1 large lemon, juiced, and then stuffed in the bird

Garlic salt ( or salt) and black pepper 

(Adjust all seasonings as needed for the size of the bird.)

Moist mayonnaise roasted turkey recipe cooking instruction

Preparation

  • Wash the turkey thoroughly and remove the neck and the gizzards.
  • Transfer the turkey to a roasting pan with a rack.
  • If you are using fresh herbs, remove the leaves from the stems of the herbs. Dried herbs are more potent than fresh herbs, so do not use too much.
  • In a medium bowl, add mayonnaise, garlic powder, sage, rosemary, oregano, thyme, better than bouillon chicken base, salt, and pepper. Combine well. 
  • Rub the mayonnaise/herb mixture over the exterior, underneath the skin, and inside the bird. 
  • Stuff the roughly chopped celery sticks, onion, garlic, ginger, and the stick of butter inside the bird.
  • Slice the lemon and squeeze its juice on the turkey. You can use that lemon to stuff inside the bird.
  • Finally, sprinkle the turkey with some more salt and black pepper for more seasoning. 

How to slather the interior of the turkey with mayonnaise/herb mixture

  • To get the mayonnaise/herb mixture underneath the turkey’s skin, carefully slide your fingers between the skin and the turkey breast to loosen it up. Stick your fingers underneath the skin and slather the meat with the mixture. It may look not very good, but this method truly makes a huge difference. Please watch the video instruction below to see how I do it. This part can be messy.
  • If you do not want to stick your hand in the bird, you can use a spoon. Carefully slide your fingers between the skin and the turkey breast to loosen it up, then scoop the mayonnaise/herb mixture inside. Then gently massage the breast so the mayonnaise mixture can get all over the inside of the bird. Repeat with the thighs.

Cooking instructions

  • Preheat oven to 450° F (233°C).
  • Roast the turkey in high heat for 30 minutes. Then turn the oven down to 350° F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch the bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on the size of the turkey, the 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.
  • Remove from the oven. DO NOT COVER because that will make the skin soggy, and it’s unnecessary. Let rest for at least 20-30 minutes before carving. 

Serve and enjoy!

A mayonnaise roasted turkey on a white plate

Moist Mayonnaise Roasted Turkey Recipe

This moist mayonnaise roasted turkey is so delicious. The meat is juicy and is perfectly seasoned; it's also tender and smells incredible. It does not take a long time to cook the turkey, and if you do not have the time to brine, don't worry; the mayonnaise will take care of it. 
Before you all get worried if this roasted turkey will taste like mayonnaise, let me put you at ease that it will not taste like mayonnaise, it tastes just like turkey but better. 
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Dinner party, Main Course, Thanksgiving dinner
Cuisine American
Servings 12 People

Ingredients
  

For the mayonnaise/herb mixture

  • 1 Cup Best Food mayonnaise
  • 2-3 springs of rosemary
  • 1 Tbsp 1 Tbsp dried oregano (2-3 springs fresh oregano)
  • 1-2 Tsp sage powder (4 sage leaves, chopped)
  • 1 Tbsp dried thyme (2-4 fresh thyme stems)
  • 1 Tbsp Garlic powder
  • 1 Tbsp 1 Tbsp Better than bouillon chicken base + 1 Tsp salt (Optional), can be replaced with 1-2 Tbsp of salt
  • 1 Tbsp black pepper + more for later

For the turkey

  • 1 12-15 lb. whole turkey (completely thawed)
  • 1/2 Onion, roughly chopped
  • 3 stalks of celery, roughly chopped
  • 3 garlic cloves 
  • 2 slices of fresh ginger, (optional)
  • 1/2 Cup/stick butter
  • 1 1 large lemon
  • Garlic salt and black pepper to taste
  • (Adjust all seasonings as needed for the size of the bird.)

Instructions
 

  • Preparation
    - Wash the turkey thoroughly and remove the neck and the gizzards.
    - Transfer the turkey to a roasting pan with a rack.
    - If you are using fresh herbs, remove the leaves from the stems of the herbs. Dried herbs are more potent than fresh herbs, so do not use too much.
    - In a medium bowl, add mayonnaise, garlic powder, sage, rosemary, oregano, thyme, better than bouillon chicken base, salt, and pepper. Combine well. 
    - Rub the mayonnaise/herb mixture over the exterior, underneath the skin, and inside the bird. 
    -Stuff the roughly chopped celery sticks, onion, garlic, ginger, and the stick of butter inside the bird.
    -Slice the lemon and squeeze its juice on the turkey. You can use that lemon to stuff inside the bird.
    - Finally, sprinkle the turkey with some more salt and black pepper for more seasoning. 
    Cooking instruction
    - Preheat oven to 450° F (233°C).
    - Roast the turkey in high heat for 30 minutes. Then turn the oven down to 350° F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch the bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on the size of the turkey, the 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. 
    - Remove from the oven. DO NOT COVER because that will make the skin soggy, and it's unnecessary. Let rest for at least 20-30 minutes before carving. 
    Serve and enjoy!

Video

Notes

How to slather the interior of the turkey with the mayonnaise/herb mixture?
  • To get the mayonnaise/herb mixture underneath the turkey's skin, carefully slide your fingers between the skin and the turkey breast to loosen it up. Stick your fingers underneath the skin and slather the meat with the mixture. It may look not very good 😂, but this method truly makes a huge difference. Please watch the video instruction below to see how I do it. This part can be messy.
  • If you do not want to stick your hand in the bird, you can use a spoon. Carefully slide your fingers between the skin and the turkey breast to loosen it up, then scoop the mayonnaise/herb mixture inside. Then gently massage the breast so the mayonnaise mixture can get all over the inside of the bird. Repeat with the thighs.
Keyword how to cook turkey with mayonnaise, mayonnaise roasted turkey,, moist turkey, turkey with mayonnaise

Tips for cooking the best turkey

Big is not always better

I like to buy a smaller turkey because the meat is much more tender, tastes better, and is much easier to handle. You do not need to brine the turkey if it’s smaller and the cooking time is shorter. 

Make sure the turkey is completely thawed before cooking

Frozen Turkeys take a long time to thaw, so plan ahead. The safest way to thaw the turkey is in the refrigerator, but I usually leave it in the sink one day or two before the cooking day, and nothing has ever happened. But don’t do what I do 😂, follow the instruction on the package! 

If the turkey is not completely thawed, it’s not going to cook properly, and it may cause an explosion in the oven, so be careful. 

Slather the turkey with seasoned mayonnaise

Even though mayonnaise tastes good on its own, we need to elevate its flavor.  If you have fresh herbs, you can use them. Lately, it’s been so hard for me to find fresh herbs at the store, so I am using dried herbs in this recipe. But I grow rosemary in my garden, so I always have them. 

We will season the mayonnaise with garlic powder, thyme, black pepper, and some other seasoning. The seasoned mayonnaise will cook the turkey to perfection.

Do not overcook the turkey

Cooking turkeys do not need to take hours and hours. I always cook my turkeys at a high temperature first. I set the oven at 450° F (232° C), then cook the turkey for 30 minutes. I then lower the temperature to 350°F (178°C) and additionally cook the turkey for 1 1/2-2 hours. 

Overcooked turkeys will taste dry, chewy and not good.

Stuff the turkey with fresh veggies

Use some aromatic vegetables to add more flavors to the turkey. I like to use some onions, garlic, celery, fresh herbs, and some lemon. Be careful not to overstuff the turkey, though, as it will make the bird cook unevenly. 

Why do you have to let the turkey rest before carving

Allow the turkey to rest for at least 30 minutes before carving because it needs to. Resting gives it time to reabsorb the juices and helps the meat from drying. 

Please don’t cover the turkey with a foil to keep it warm because that is unnecessary and makes the skin soggy. 

Pin for later!

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A Pinterest image titled how to roast a turkey with mayonnaise with a picture of a moist roasted turkey on a white plate
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