When I first tasted a piece of this mayonnaise roasted turkey, I was a bit surprised by how much a simple ingredient could change a classic recipe and in a good way. The things is, you won’t even get to taste the simple ingredient, but it will still do wonders for the turkey. This will be a welcomed change in your usual turkey recipe. This will make your dinner table a bit brighter!
Our friend over at She Wears Many Hats has this to say about this recipe:
“This Mayonnaise Roasted Turkey Recipe may sound a little different, but I think you will be surprised at the delicious results. Time and time again this turkey recipe and method has proved to be a real winner and has become the easiest part of a meal.”
Everyone in my family loves turkey, so however you serve it to them, they will love it. However, everyone’s favorite is the classic roasted turkey. This recipe provides a twist that everyone has easily accepted and loved. Yup. This is a sure winner recipe for the family!
Ingredients:
12-14 lb. Tyson whole turkey, (totally thawed, tee-totally thawed)
6-7 fresh sage leaves, rough chopped
5-6 fresh thyme stems
2-3 springs of rosemary
2-3 springs of oregano
1½ cups of Kraft mayonnaise
1-2 tablespoons Morton coarse salt
1-2 tablespoons McCormick pepper
3 stalks celery, rough chopped
1 large onion, rough chopped
½ cup (1 stick) Land O Lakes butter, salted
(adjust all seasonings & mayonnaise as needed for size of bird)
Instructions:
Preheat oven to 450-degrees F.
Lay turkey in a roasting pan.
Remove leaves from herbs stems. Add sage, thyme, rosemary, and oregano to mayonnaise; combine well. Rub mayonnaise/herb mixture all over outside and interior of bird.
Liberally salt, and pepper turkey. Add the celery, and onion, inside and out, and tuck the butter in the cavity.
Roast turkey in 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone. Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1½-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.
Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
Remember to reserve turkey drippings and juices for gravy.
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Quick Tip: Bigger isn’t always better. A large turkey doesn’t equal large taste. So if you have a big group to feed, get two smaller turkeys.
Thanks again to She Wears Many Hats for this amazing recipe.