Description
This homemade mayo roasted turkey recipe uses mayonnaise as a secret weapon to create a moist, juicy turkey with perfectly crispy, golden skin. The mayonnaise acts as a protective barrier locking in moisture while the oven-roasting method develops a beautifully browned exterior without the need for constant basting. Enhanced with fresh herbs and simple seasoning, this foolproof recipe is ideal for holidays and impresses even beginner cooks.
Ingredients
Scale
For the Turkey:
- 1 large onion (chopped into 1/2-inch pieces)
- 1–2 tbsp ground black pepper
- 3 stalks celery (chopped into 1/2-inch pieces)
- 1–2 tbsp coarse salt
- 1 whole turkey (12 to 14 lb, fully thawed)
- 1/2 cup salted butter (for basting, adds rich flavor)
For the Herb Mayo Rub:
- 1 1/2 cups mayonnaise (Hellmann’s recommended)
- 2 to 3 sprigs rosemary (leaves removed and finely chopped)
- 5 to 6 sprigs fresh thyme (leaves removed and minced)
- 2 to 3 sprigs oregano (leaves removed and minced)
- 6 to 7 fresh sage leaves (finely chopped, about 1 tbsp)
Instructions
- Prepare the Herb-Mayo Rub and Mise en Place: Remove all herb leaves from their sprigs and finely chop the sage, thyme, rosemary, and oregano. In a small bowl, combine the mayonnaise with all the fresh herbs, stirring until evenly distributed. Chop the celery and onion into ½-inch pieces and have your salted butter ready.
- Season and Prepare the Turkey for Roasting: Pat the fully thawed turkey dry inside and out with paper towels to ensure crispy skin. Season the interior generously with coarse salt and ground black pepper, then stuff the cavity with the chopped celery, onion, and butter. Generously rub the herb-mayo mixture all over the exterior of the turkey, ensuring even coverage including under loose skin. 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 prepared turkey breast-side up in a roasting pan and roast at 450°F for exactly 30 minutes without opening the oven door, allowing the skin to brown and crisp quickly.
- Lower Temperature and Cook Through to Doneness: Reduce the oven temperature to 350°F and continue roasting for 1.5 to 2 hours, depending on turkey size. Begin checking doneness with an instant-read meat thermometer at around 1 hour 15 minutes. The turkey is done when the thickest part of both the thigh and breast reaches 165°F. Tent with foil if skin darkens too much before the turkey is fully cooked.
- Rest and Serve: Remove turkey from oven once it reaches 165°F, tent loosely with foil, and allow to rest for 20-30 minutes to redistribute juices. Carve and serve immediately, using pan drippings to make gravy if desired.
Notes
- Ensure the turkey is completely thawed before cooking to avoid uneven cooking and raw spots.
- Apply the mayonnaise in an even 1/8 inch thick layer for optimal crispy skin and moisture retention.
- Pat the turkey dry thoroughly before coating with mayo to prevent the coating from sliding off and to help the skin crisp properly.
- Resist opening the oven frequently as this lowers oven temperature and extends cooking time.
- Use fresh herbs for the best flavor; if using dried herbs, reduce quantities as dried herbs are more concentrated.
- You may substitute avocado oil mayo or Greek yogurt mixed with olive oil if regular mayonnaise is unavailable, but it may affect texture and browning.
- Butter inside the cavity helps baste from within and enhances flavor but can be substituted with unsalted butter plus salt or oil if needed.
- Leftover turkey stores well in the refrigerator for up to 4 days and freezes for up to 3 months. Thaw overnight before reheating.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: mayo roasted turkey, thanksgiving turkey, moist turkey recipe, herb mayo turkey, oven roasted turkey, holiday turkey recipe, easy turkey roast
