It might sound unusual to rub your turkey with mayonnaise instead of butter, but this method yields a juicy and flavorful turkey and couldn’t be easier. The mayonnaise helps the chipotle and BBQ spices stick to the turkey instead of simply melting off, and there’s no need to baste the turkey during roasting. If you’re using a pre-brined turkey, rub the salt-sugar mixture (with a reduced amount of salt) on the turkey about 30 minutes before cooking instead of the day before.
| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 12- to 14-pound whole turkey, thawed if frozen
- Kosher salt and freshly ground pepper
- 2 teaspoons packed light brown sugar
- 1 1/2 cups mayonnaise
- 3 canned chipotle chiles, finely minced, plus 1 tablespoon adobo sauce
- 1 tablespoon packed light brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Freshly ground pepper
Instructions
- The day before roasting the turkey, remove the neck and giblets. Blot the turkey skin dry with paper towels and blot inside the cavity. Put the turkey on a rimmed baking sheet.
- Mix 2 tablespoons kosher salt, 1/2 teaspoon pepper and the brown sugar in a small bowl. Rub the turkey inside and out with the salt mixture, including under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
- Meanwhile, make the chipotle mayonnaise: Whisk the mayonnaise with the minced chipotles and adobo sauce, brown sugar, vinegar, smoked paprika, onion powder, garlic powder, ground cumin and 1/2 teaspoon pepper in a medium bowl until combined. Refrigerate until ready to use.
- Remove the top and middle racks of the oven and preheat to 350 degrees F. Set a roasting rack on a large rimmed baking sheet. Blot the turkey skin dry with paper towels again. Rub the mayonnaise mixture all over the turkey, including inside the cavity, trying to make it as smooth as possible (especially on the breast so it browns evenly). Tie the legs together with kitchen twine. Put the turkey, breast-side up, on the roasting rack and tuck the wings under the body.
- Place the turkey in the oven with the legs pointed toward the back and roast until a thermometer inserted into the thigh registers 165 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 30 to 45 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1088 |
| Total Fat | 63 g |
| Saturated Fat | 13 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 114 g |
| Cholesterol | 394 mg |
| Sodium | 1905 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1088 |
| Total Fat | 63 g |
| Saturated Fat | 13 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 114 g |
| Cholesterol | 394 mg |
| Sodium | 1905 mg |