Mayonnaise Roasted Turkey

Baking a turkey coated with a mayo rub is our secret weapon this holiday, it’s truly the best way to cook a turkey in the oven.

Let’s talk turkey.

Starting with a good bird is just as essential as your method of cooking. 

We’ve been developing recipes using the delicious meat and seafood from Omaha Steaks over the past year. When it came to holiday prep, we were excited to try their turkey.

A perfect, 10 pound, Whole Basted Turkey was shipped directly to our door (hooray for avoiding grocery store crowds), complete with a pop-up timer and a cooking bag if you prefer to roast it in-bag.

Omaha Steaks also has a ton of delicious side dishes and pies that you can order for the holiday. Add some to your order for some tasty entertaining shortcuts.

This turkey was already basted with honey and brown sugar seasoning, and it complimented the mayonnaise rub well.

You may think that putting mayo on turkey before roasting seems super odd, but it’s the perfect way to insulate the meat.

The mayonnaise rub is a mix of fresh chopped herbs and seasonings and the thick consistency helps to adhere the herbs to the bird.

Does herbed mayonnaise roasted turkey taste like mayo?! Nope. It does not taste like mayonnaise. You’ll just get juicy, moist turkey will an incredibly crispy brown skin. 

You’re probably wondering how the mayo roasted turkey impacts the pan drippings for turkey gravy. We were a little skeptical since there were some browned mayo droppings at the bottom of the pan. But in reality, it was some of the best gravy we’ve tasted. 

How to Make a Mayonnaise Roasted Turkey 

Ingredients:

  • Whole Turkey

  • 1 ½ cups of Mayonnaise 

  • 2 tbsp fresh sage, chopped

  • 1 tbsp fresh rosemary, chopped

  • 8-10 sprigs of fresh thyme, stems removed

  • Salt 

  • Pepper

Ensure your turkey is fully thawed before you begin.

Then preheat your oven to 450 degrees. 

Start by drying your turkey with paper towels and season generously with salt and pepper. In a small bowl, mix together the mayonnaise, herbs, salt, and pepper. 

Stuff your turkey with the sweet onion, garlic, celery, and lemon.

Generously baste your turkey with the mayo rub.

Cook your turkey for at 450 degrees for the first 20 minutes,  then drop the heat down to 350 degrees and cook the meat until a meat thermometer stuck in the thigh or breast temps at 165 degrees.

If you don’t have a wireless meat thermometer, this is a great investment as you can monitor the temp while the meat still stays in the oven. It will save you the extra cooking time (and the hassle) or having to keep opening the oven to temp your turkey. Check out the wireless meat thermometer that we (and thousands of other cooks) recommend.

Roasting a turkey will take 2.5 to 3.5 hours, depending on the size of your bird. If the exterior of the turkey starts to get too brown, place tinfoil on the parts that you’d like to stop browning. For us, this was the wings and the legs.

Once your turkey reaches 165 degrees. Remove it from the oven to let the meat rest while you prepare your gravy.

To make gravy from your mayo roasted turkey, just whisk the pan drippings with a slurry of a few tablespoons of flour that has been mixed with chicken stock.

Add an additional cup or two of chicken stock and whisk the mixture over medium-low heat to simmer. Once the gravy reaches your desired thickness, it is done.

Are you checking out that big, beautiful bowl of stuffing? That’s our Sourdough Stuffing with Italian Sausage, Sage and Apple, you’ll definitely want to add that to your holiday menu as well.

Let us know what you thought of mayo roasted turkey! Happy holidays.

Click this link to pin this recipe on pinterest. Also, don’t forget to follow us on instagram and facebook for more recipes and foodie recommendations. If you’d like to automatically receive our posts in your email, register here.

Whip up this recipe? Be sure to tag us on social media as @coupleinthekitchen and we’ll share it with our foodie followers!

MAYONNAISE ROASTED TURKEY

MAYONNAISE ROASTED TURKEY

Ingredients

  • Whole Turkey
  • 1 ½ cups of Mayonnaise
  • 2 tbsp fresh sage, chopped
  • 1 tbsp fresh rosemary, chopped
  • 8-10 sprigs of fresh thyme, stems removed
  • Salt
  • Pepper

Instructions

  1. Ensure your turkey is fully thawed before you begin.
  2. Then preheat your oven to 450 degrees. 
  3. Start by drying your turkey with paper towels and season generously with salt and pepper. In a small bowl, mix together the mayonnaise, herbs, salt, and pepper. 
  4. Stuff your turkey with the sweet onion, garlic, celery, and lemon.
  5. Generously baste your turkey with the mayo rub.
  6. Cook your turkey for at 450 degrees for the first 20 minutes,  then drop the heat down to 350 degrees and cook the meat until a meat thermometer stuck in the thigh or breast temps at 165 degrees.
  7. If you don’t have a wireless meat thermometer, this is a great investment as you can monitor the temp while the meat still stays in the oven. It will save you the extra cooking time (and the hassle) or having to keep opening the oven to temp your turkey. Check out the wireless meat thermometer that we (and thousands of other cooks) recommend.
  8. Roasting a turkey will take 2.5 to 3.5 hours, depending on the size of your bird. If the exterior of the turkey starts to get too brown, place tinfoil on the parts that you’d like to stop browning. For us, this was the wings and the legs.
  9. Once your turkey reaches 165 degrees. Remove it from the oven to let the meat rest while you prepare your gravy.
  10. To make gravy from your mayo roasted turkey, just whisk the pan drippings with a slurry of a few tablespoons of flour that has been mixed with chicken stock.
  11. Add an additional cup or two of chicken stock and whisk the mixture over medium-low heat to simmer. Once the gravy reaches your desired thickness, it is done.

You Might Also Like...

No Comments

    Leave a Reply