I’m always so nervous cooking turkey for Thanksgiving because I never want it to turn out dry. But this mayonnaise roasted turkey comes out so juicy with perfectly crispy skin every time! The secret is in the seasoned mayonnaise rub. It infuses the meat with moisture as it cooks, and the fat helps crisp up the skin. I’ll never fear a dry bird again!
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I’ve tried every method in the book to make my turkey moist and juicy, and while some of them have worked, none of them have been as easy as this mayonnaise roasted turkey. There’s no complicated brining or messy frying involved here. All I did was slather on some seasoned mayonnaise and roast my bird to perfection.
What’s in This Mayonnaise Roasted Turkey Recipe?
- Turkey: This recipe is for a whole turkey. I used a 16-pound turkey, but you can adjust the cooking time depending on the size of your turkey. Plan for about 1-1½ pounds of turkey per person, and make sure your turkey is fully thawed.
- Garlic: Adds savory flavor to the turkey.
- Fresh Herbs: Rosemary, thyme, and sage add a fresh and herbal flavor to the bird.
- Mayonnaise: Keeps the bird super moist as it cooks and helps crisp up the skin.
- Spices: Salt, garlic powder, onion powder, paprika, and black pepper infuse the bird with so much flavor.
- Onions: Add a sweet and earthy flavor to the bird.
- Lemons: Add a touch of acidity to the dish.
- Chicken Broth: Helps steam the meat as it cooks to keep it moist and infuses it with umami flavor.
Tips for Success
- Plan to buy a fresh turkey up to 2 days before cooking, or get a frozen one as early as you need to (it can be stored in the freezer long-term).
- For tips on how to thaw a frozen turkey, check this turkey thawing chart. Estimate 24 hours in the fridge for every 4-5 pounds, to make sure it’s fully and properly defrosted before roasting.
- Check the turkey throughout the cook time, to be sure it’s not cooking or browning too quickly.
- Use an instant-read thermometer. This will ensure that you don’t overcook your turkey. It should register at 160-165°F when inserted into the middle of the breast and thigh.
- Let it rest! When the turkey is ready to come out of the oven, cover it loosely with foil and let it rest for at least 15 minutes. This allows the juices to redistribute and not escape when it is carved.
How to Store and Reheat
Store leftover mayonnaise roasted turkey in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 300°F oven with some chicken broth poured around the meat to keep it juicy.
Serving Suggestions
Serve this mayonnaise roasted turkey with Thanksgiving side dishes, like turkey gravy, Thanksgiving rolls, roasted Brussels sprouts, homemade stuffing, mashed potatoes, and cranberry sauce.
Mayonnaise Roasted Turkey Recipe
Equipment
- Roasting Pan
Ingredients
- 16 pound whole turkey
- 10 cloves garlic divided
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh sage leaves
- 1½ cups mayonnaise
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
- 3 small onions sliced into quarters
- 2 lemons sliced into wedges
- 3 cups low-sodium chicken broth
Instructions
- Remove the turkey from the refrigerator 1 hour before roasting and preheat the oven to 325°F.16 pound whole turkey
- Mince 4 cloves of garlic, and chop up the leaves from 3-4 sprigs of rosemary, thyme, and sage. Combine the garlic and herbs with the mayonnaise, salt, garlic powder, onion powder, paprika, and pepper.10 cloves garlic, 1 bunch fresh rosemary, 1 bunch fresh thyme, 1 bunch fresh sage leaves, 1½ cups mayonnaise, 2 teaspoons kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground paprika, ¼ teaspoon ground black pepper
- Remove the neck and giblets. Pat the turkey dry with paper towels.
- Tuck the wings under the turkey. Then, season the cavity of the turkey with salt and pepper. Fill the cavity with the quartered onions, lemon wedges, the remaining 6 cloves of garlic, and fresh herbs.3 small onions, 2 lemons
- Rub the mayonnaise all over the turkey, including under the skin of the breasts.
- Pour the chicken broth into the roasting pan. Add any remaining onions, lemon wedges, garlic cloves, and herbs to the pan.3 cups low-sodium chicken broth
- Place the turkey, breast side up, on a rack in the roasting pan. Place the turkey in the oven and roast for 15 minutes per pound. I roasted mine for a total of 4 hours.
- Check the turkey a couple of times throughout cooking. If the skin is becoming too brown, loosely cover the turkey with tin foil. Check the temperature at the meatiest part of the thigh or breast to ensure it has reached 165°F.
- Loosely cover the turkey with foil and let it rest for 15 minutes before carving.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mayonnaise Roasted Turkey Step by Step
Season the Mayo: Remove the turkey from the refrigerator 1 hour before roasting and preheat the oven to 325°F. Mince 4 cloves of garlic, and chop up the leaves from 3-4 sprigs of rosemary, thyme, and sage. Combine the garlic and herbs with 1½ cups of mayonnaise, 2 teaspoons of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of ground paprika, and ¼ teaspoon of ground black pepper.
Stuff the Turkey: Remove the neck and giblets. Pat the turkey dry with paper towels. Tuck the wings under the turkey. Then, season the cavity of the turkey with salt and pepper. Fill the cavity with 3 small quartered onions, 2 lemons cut into wedges, the remaining 6 cloves of garlic, and fresh herbs.
Coat the Turkey: Rub the mayonnaise all over the turkey, including under the skin of the breasts.
Roast the Turkey: Pour 3 cups of low-sodium chicken broth into the roasting pan. Add any remaining onions, lemon wedges, garlic cloves, and herbs to the pan. Place the turkey, breast side up, on a rack in the roasting pan. Place the turkey in the oven and roast for 15 minutes per pound.
Rest the Turkey: Check the turkey a couple of times throughout cooking. If the skin is becoming too brown, loosely cover the turkey with tin foil. Check the temperature at the meatiest part of the thigh or breast to ensure it has reached 165°F. Loosely cover the turkey with foil and let it rest for 15 minutes before carving.
