Dinner

Homemade Mayo Roasted Turkey Recipe

ByHarper Ellington December 24, 2025December 24, 2025

Introduction

Discover the secret to a perfectly moist and crispy turkey with this homemade mayo roasted turkey recipe. Coating the bird in a flavorful herb mayo keeps the meat juicy while creating beautiful golden skin. Ideal for beginners and holiday gatherings alike, this method simplifies roasting with impressive results.

A whole roasted chicken sits on a white plate, showing a golden brown, crispy skin with dark, appealing herb speckles all over its surface, especially on the top and wings. The bird is stuffed with a creamy filling visible at the cavity, adding a soft, textured contrast. A few sprigs of fresh green herbs rest on top and around the chicken, enhancing its rustic look. The background is a white marbled texture, making the colors of the chicken and herbs stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole turkey (12 to 14 lb, fully thawed)
1 1/2 cups mayonnaise
6 to 7 fresh sage leaves, finely chopped
5 to 6 sprigs fresh thyme, leaves removed and minced
2 to 3 sprigs rosemary, leaves removed and finely chopped
2 to 3 sprigs oregano, leaves removed and minced
1 large onion, chopped into 1/2-inch pieces
3 stalks celery, chopped into 1/2-inch pieces
1/2 cup salted butter
1-2 tbsp coarse salt
1-2 tbsp ground black pepper

Instructions

Step 1: Remove herb leaves from sprigs and finely chop sage, thyme, rosemary, and oregano. In a small bowl, combine the mayonnaise with all the fresh herbs, stirring until evenly mixed. Chop the celery and onion into ½-inch pieces and have the butter ready.
Step 2: Pat the fully thawed turkey dry inside and out with paper towels. Season the interior generously with coarse salt and pepper, then stuff the cavity with chopped celery, onion, and butter. Rub the herb-mayo mixture all over the exterior of the turkey, working it under any loose skin and coating evenly. Season the outside again with salt and pepper to taste.
Step 3: Preheat oven to 450°F. Place the turkey breast-side up in a roasting pan and roast for 30 minutes without opening the oven door to allow the skin to brown and crisp.
Step 4: Reduce oven temperature to 350°F and continue roasting for 1.5 to 2 hours, depending on turkey size. Use an instant-read thermometer to check the thickest part of the thigh and breast; both should reach 165°F. If skin darkens too much before done, tent loosely with foil.
Step 5: Remove turkey from oven and tent loosely with foil. Let rest for 20 to 30 minutes to allow juices to redistribute. Carve and serve immediately.

Tips & Variations

Ensure the turkey is completely thawed before roasting to avoid uneven cooking.
Apply an even 1/8 inch thick layer of mayo to achieve the best crispy skin and moist meat.
If you don’t have regular mayo, avocado oil mayo or Greek yogurt mixed with olive oil can be used, though results may vary.
Fresh herbs provide the best flavor, but dried herbs can be substituted using less quantity—use about 1 tablespoon of dried sage and thyme, and 1 teaspoon of dried rosemary and oregano.
Swap celery and onion in the cavity with carrots, parsnips, or quartered apples for different aromatic flavors.
Use unsalted butter with an added pinch of salt or olive oil if needed.

Storage

Once cooled, carve the turkey and store the meat in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze sliced or shredded turkey in portions for up to 3 months. When reheating, thaw overnight in the fridge and warm gently with a splash of broth to maintain moisture. Leftover turkey is delicious cold in sandwiches or wraps.

How to Serve

A whole roasted golden brown turkey sits on a white plate with fresh green herbs like thyme and sage underneath it. The skin is crispy with darker brown, slightly charred spots all over. The wings are tucked close to the body. The turkey is stuffed with a pale mixture that looks creamy, with some small herb pieces visible inside. A sprig of thyme lies on top of the turkey, adding a touch of green. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen turkey for this recipe?

Yes, but it must be fully thawed before roasting. Plan for about 24 hours of thawing in the refrigerator for every 4 to 5 pounds of turkey to avoid uneven cooking.

Why use mayonnaise instead of butter or oil?

Mayonnaise contains oil that helps keep the meat moist while forming a golden, crispy skin. It acts as a protective barrier and binder for herbs, delivering a flavorful crust you can’t achieve with butter or oil alone.