Who needs butter? A slather of mayonnaise on your turkey pulls double duty by standing in as a flavorful rub as well as adding moisture and fat to often dry meat. And what’s particularly great is that it browns the skin beautifully without the constant basting that most birds need.
| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cup mayonnaise
- 1 tablespoon paprika
- 4 teaspoons dried parsley
- 2 teaspoons garlic powder
- 2 teaspoon dried thyme
- 2 teaspoon ground sage
- 1 teaspoon hot sauce or a pinch of cayenne
- Kosher salt and freshly ground black pepper
- One 10- to 12-pound turkey
- 1 medium onion, quartered
- 1 head garlic, halved across the garlic cloves
- Several sprigs fresh herbs, such as thyme, parsley, rosemary and sage
- 2 bay leaves
Instructions
- Adjust a rack in the lowest position and preheat oven to 325 degrees F. Set a roasting rack in a large roasting pan.
- Stir together the mayonnaise, paprika, dried parsley, garlic powder, dried thyme, ground sage, hot sauce, 2 tablespoons salt and 2 teaspoons black pepper in a medium bowl. Set aside.
- Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Rub the mayonnaise mixture all over the turkey, including the cavity, trying to make it as smooth as possible, especially on the breast so it browns evenly. Stuff the cavity with the onion, garlic, herb sprigs and bay leaves.
- Set the bird breast-side up on the prepared roasting rack. Tent the bird with foil.
- Roast the turkey for 2 hours. Remove the foil and increase the oven temperature to 425 degrees F. Add a cup of water to the bottom of the pan so that the drippings don’t burn and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh, 30 to 45 minutes. Let the turkey rest about 20 minutes before carving. You can strain the pan drippings and serve them on the side or reserve and blend them into your gravy for extra flavor.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 772 |
| Total Fat | 47 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 78 g |
| Cholesterol | 269 mg |
| Sodium | 1293 mg |
Reviews
This was delicious! I did substitute the sage with crushed celery seeds, as I do not like sage at all. I took it to a large gathering and everyone else loved it as well. I also had a 25.25 pound turkey, so I doubled the recipe. I had some left over, but would probably needed more if I had not.
Amazing: I made this recipe with a 20lb turkey, I increased the cooking time based on the weight. It was amazing. Moistest turkey I have every made and extremely flavorful. I ensured to rub a lot under the skin and put a coat around entire outside . There was not a lot of drippings for the gravy so I did have to add chicken stock. Though I did notice inside the cavity had a lot of moisture to add to the gravy. I will definitely be cooking my turkeys (whole or just the breast) this way.
Any reason this can’t be used with a spatchcocked turkey?
Should you Brine your turkey ahead of this rub?
I made my turkey using this technique and used my usual herbs, spices and other ingredients. It was the most juicy and flavorful turkey that I have ever made. I will always use this technique going forward. It works for baled chicken and pork loin as well.
Absolutely incredibly good turkey — so flavorful, juicy and so very tender. I’d recommend getting skin to the color you like in the second half of the cooking process, then covering loosely with foil to avoid over color. Otherwise absolutely amazing!
Can this be done in a turkey roaster?! Does that change the timing? Also yes I have 14lb turkey, how much more of everything should I add?
Can you stuff a 22lb turkey with dressing and use this mayonnaise rub?
Just to clarify- with this recipe you do not need to do anything days ahead, such as a dry salt/herb rub? You can start the recipe steps morning of baking (as long as turkey is thaw and ready)??
Has anyone made this recipe with double the size turkey– 22 lbs? any tips?
Excited to make this for thanksgiving, thank you!
How much do you increase all ingredients for a 20lb turkey?