Description
This Homemade Mayo Roasted Turkey recipe features a unique herb-infused mayonnaise rub that creates a golden, crispy skin while keeping the meat moist and flavorful. Stuffed with aromatic celery, onion, and butter, this method combines a high-heat initial roast to develop a beautiful crust followed by gentler cooking to ensure the turkey remains tender and juicy.
Ingredients
Scale
Turkey and Herb-Mayo Rub
- 1 whole turkey (12 to 14 lb, fully thawed)
- 1 1/2 cups mayonnaise
- 6 to 7 fresh sage leaves, chopped
- 5 to 6 sprigs fresh thyme (leaves removed and chopped)
- 2 to 3 sprigs rosemary (leaves removed and chopped)
- 2 to 3 sprigs oregano (leaves removed and chopped)
Stuffing and Seasoning
- 3 stalks celery, chopped into ½-inch pieces
- 1 large onion, chopped into ½-inch pieces
- 1/2 cup salted butter (1 stick)
- 1 to 2 tbsp coarse salt
- 1 to 2 tbsp ground black pepper
Instructions
- Prepare the Herb-Mayo Rub and Mise en Place: Remove the leaves from the herb sprigs and finely chop the sage, thyme, rosemary, and oregano. In a small bowl, mix the mayonnaise with the chopped herbs until evenly combined. Chop the celery and onion into ½-inch pieces and have the butter ready. This step ensures the herbs retain their fresh flavor and that all ingredients are prepped before handling the turkey.
- Season and Prepare the Turkey for Roasting: Pat the turkey dry inside and out with paper towels to promote crispy skin. Season the cavity generously with coarse salt and pepper, then stuff it with the chopped celery, onion, and butter. Rub the herb-mayo mixture evenly all over the turkey’s exterior, working some under loose skin if possible. Season the outside again with salt and pepper to taste.
- High-Heat Initial Roast to Build Golden Skin: Preheat the oven to 450°F. Place the turkey breast-side up in a roasting pan and roast at this high temperature for exactly 30 minutes without opening the oven door. This step crisps and browns the skin quickly, sealing in the juices.
- Lower Temperature and Cook Through to Doneness: After 30 minutes, reduce the oven temperature to 350°F and continue roasting for about 1.5 to 2 hours depending on turkey size. Start checking the internal temperature at approximately 1 hour 15 minutes using an instant-read thermometer; the thickest parts of the thigh and breast should reach 165°F. If the skin is browning too fast before it’s done, tent loosely with foil.
- Rest and Serve: When the turkey reaches 165°F, remove it from the oven and tent loosely with foil. Allow it to rest for 20 to 30 minutes to let the juices redistribute, ensuring moist, tender meat. Carve and serve immediately alongside your favorite sides or use the pan drippings for gravy.
Notes
- Patting the turkey dry before applying the rub is essential for crispy skin.
- Use a sharp knife for chopping herbs to avoid bruising and preserve flavor.
- Do not open the oven door during the first 30 minutes of roasting to maintain high temperature.
- Always check internal temperature with a meat thermometer to guarantee food safety.
- Tenting with foil prevents over-browning during the longer cooking stage.
- Resting the turkey after roasting helps retain juices for a moist texture.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: Roasted Turkey, Herb Mayo Turkey, Thanksgiving Turkey, Crispy Skin Turkey, Holiday Turkey Recipe
