Herb-Infused Mayonnaise Roasted Turkey
This Herb-Infused Mayonnaise Roasted Turkey is a game-changer for your holiday feasts, ensuring a juicy, flavorful bird without the overwhelming taste of mayonnaise. With a delightful blend of fresh herbs like sage, thyme, rosemary, and oregano, this technique locks in moisture while creating a beautifully golden exterior. As you carve into this magnificent centerpiece, the mouthwatering aroma and succulent taste will impress your guests and leave them craving more. Perfect for Thanksgiving or special gatherings, this recipe simplifies turkey roasting while elevating the dining experience for your loved ones.
8
Servings
410
Calories
11
Ingredients
Ingredients
Whole Turkey
12-14 lbs (totally thawed)
Fresh Sage Leaves
6-7 leaves (rough chopped)
Fresh Thyme Stems
5-6 stems
Fresh Rosemary Sprigs
2-3 sprigs
Fresh Oregano Sprigs
2-3 sprigs
Mayonnaise
1.5 cups
Coarse Salt
1-2 tbsp
Black Pepper
1-2 tbsp
Celery Stalks
3 stalks (rough chopped)
Onion
1 large (rough chopped)
Salted Butter
1/2 cup
Instructions
1
Preheat your oven to 450°F (232°C).
2
Prepare a roasting pan by placing it on your counter and laying the turkey inside, breast-side up.
3
Carefully pluck the leaves from the herb stems, then combine the fresh sage, thyme, rosemary, and oregano with the mayonnaise in a bowl. Mix thoroughly to create a herb-infused mayonnaise.
4
Generously rub the herb mayonnaise mixture all over the exterior of the turkey as well as inside the cavity.
5
Season the turkey liberally with coarse salt and freshly ground black pepper, ensuring even coverage.
6
Stuff the cavity of the turkey with the rough-chopped celery and onion, then tuck the salted butter inside.
7
Begin roasting the turkey in the preheated oven at 450°F for 30 minutes to achieve a crispy skin.
8
After 30 minutes, reduce the oven temperature to 350°F (177°C). Insert a meat thermometer into the thickest part of the thigh, avoiding any contact with bone.
9
Continue roasting the turkey uncovered, checking periodically, until the internal temperature reaches 165°F (74°C). This may take around 1.5 to 2 hours in total, depending on the size of your turkey. If the legs brown too quickly, cover them with foil during the last stages of roasting.
10
Once the thigh reaches the desired temperature, double-check the thickest part of the breast to ensure it also reads 165°F.
11
Remove the turkey from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes before carving to allow juices to redistribute.
12
Remember to reserve the turkey drippings for a delicious gravy.
Nutrition Information
27g
Fat
5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Herb-Infused Mayonnaise Roasted Turkey.
What makes this turkey recipe unique?
It uses an herb-infused mayonnaise rub to lock in moisture and create a golden exterior without an overwhelming mayonnaise taste.
How many people does this recipe serve?
This recipe provides approximately 8 servings.
What size turkey is required?
A whole turkey weighing between 12 and 14 lbs is recommended.
What is the initial oven temperature?
The oven should be preheated to 450°F (232°C) for the initial roasting stage.
How long should the turkey roast at 450°F?
Roast the turkey at 450°F for 30 minutes to achieve crispy skin.
To what temperature should the oven be reduced after the first 30 minutes?
The oven temperature should be reduced to 350°F (177°C).
What internal temperature indicates the turkey is fully cooked?
The turkey is done when it reaches an internal temperature of 165°F (74°C) in both the thigh and breast.
Which herbs are included in the mayonnaise mixture?
The mixture includes fresh sage, thyme, rosemary, and oregano.
How much mayonnaise is used for the rub?
The recipe calls for 1.5 cups of mayonnaise.
What ingredients are used to stuff the turkey cavity?
The cavity is stuffed with rough-chopped celery, onion, and 1/2 cup of salted butter.
How long should the turkey rest after roasting?
Let the turkey rest for 20-30 minutes before carving to allow juices to redistribute.
What should I do if the turkey legs brown too quickly?
If the legs brown too quickly, cover them with foil during the final stages of roasting.
Should the turkey be roasted covered or uncovered?
The turkey should be roasted uncovered for most of the process.
How many calories are in a single serving?
Each serving contains approximately 410 calories.
What is the protein content per serving?
There are 30g of protein per serving.
How much fat is in one serving of this turkey?
There are 27g of fat per serving.
What are the total carbohydrates per serving?
There are 5g of carbohydrates per serving.
What type of salt is recommended for seasoning?
The recipe suggests using 1-2 tbsp of coarse salt.
Where is the best place to insert the meat thermometer?
Insert it into the thickest part of the thigh, making sure to avoid hitting the bone.
What should I do with the pan drippings?
You should reserve the turkey drippings to make a delicious gravy.
What state should the turkey be in before preparation?
The turkey must be totally thawed before you begin the recipe.
How many fresh sage leaves are needed?
The recipe uses 6-7 rough-chopped fresh sage leaves.
What is the recommended amount of celery?
The recipe uses 3 stalks of rough-chopped celery.
Is salted or unsalted butter used for stuffing?
The recipe specifically calls for 1/2 cup of salted butter.
How many sprigs of rosemary and oregano are used?
The recipe uses 2-3 sprigs of each.
What type of onion should be used for the stuffing?
One large onion, rough chopped, is used for the cavity.
What tags are associated with this recipe?
Tags include thanksgiving, roasted turkey, mayonnaise, herbs, and holiday cooking.
How many ingredients are in this recipe in total?
There are 11 total ingredients required.
How long does the total roasting process take?
Depending on size, it takes approximately 1.5 to 2 hours of roasting time after the initial high-heat phase.