Mayonnaise Roasted Turkey Recipe
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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 during the holiday season.
Over the years, we’ve cooked turkey every which of way: roasted and basted, and basted, and basted with all kinds of combinations of ingredients, roasted in a bag, fried (of course, we’re Southerners), we’ve brined and have gone brine-less. Honestly, I think less is best in my book. Less messing. Less stuff. Less fretting. Less time waiting.
When it comes to cooking turkey, this recipe for a Mayonnaise Roasted Turkey definitely calls for less. Mayonnaise Roasted Turkey is pretty straightforward. And no, it doesn’t taste like mayonnaise. I promise. This is just one of the methods we use to cook turkey, but after great results each time, moist turkey, that tastes like turkey, hands-down, it’s our preferred way so far.
Before I get to the mayo method, let’s talk turkey.
Tips for Cooking Turkey:
- Bigger isn’t always better. A large turkey doesn’t equal large taste. So if you have a big group to feed, I’d recommend getting two smaller turkeys. Smaller turkeys (I’d say 12-13 lbs) are harder to come by, but look for them. Hunt them down.
- No additional “stuff.” You may need to call around to find a turkey without all the junkity-junk, but it’s worth it. You may pay more per pound, but you won’t be paying for all that extra plumping or whatever it is. A good rule of thumb someone once told me is no more than 4 ingredients on the packaging. Remember, less is best.
- Use a meat thermometer and cook for proper time. Turkey doesn’t need to take 4 hours to cook. I promise. Make sure you have a good meat thermometer that stays in the turkey and can be monitored from outside the oven. We like to insert the meat thermometer into the thickest part of the thigh (without touching bone) for monitoring while cooking, but you’ll also want to check the thickest part of the breast before removing from oven, so an externally monitored internal meat thermometer is handy. Whatever meat thermometer(s) you use, just be sure to test them ahead of the big day for accuracy.
- Cook temperature and time for roasting a turkey is basic and simple. Roast high for a short time, then turn down until the internal temperature reaches 165-degrees F. See recipe below for temperatures, etcetera. You’ll be surprised how quickly it reaches the proper internal temperature, depending on size, 2 hours or less!
- Let it rest. That turkey has been working and it’s hot, man. Let it rest, covered, for at least 20-30 minutes (depending on size) before carving. It will help retain the juices and all the goodness. The internal temperature will continue to rise as it rests as well.
- To brine or not to brine? If you like to brine and you’ve got the time, brine away… brine until you dine, in the sunshine, it’ll be fine. We’ve brined and we’ve gone brine-less. Honestly, I tend to be bad at planning, so I usually forget until it’s past the prime time to brine. Plus, I think when you invest in a good turkey, as mentioned before, with no additives or plumped up with extras, not too large, and roasted correctly, you might find that brining may not be all that necessary.
- And finally, practice. Cook turkey more than just during the holidays. Try out different techniques. Brine, don’t brine. Test different basting combos. Feeling confident about cooking your turkey will help make the day of celebrating more enjoyable for you. And tasty too!
How to Cook Mayonnaise Roasted Turkey
Okay, now for the Mayonnaise Roasted Turkey. I know, it sounds weird, but like I said before, it does deliver a moist and tasty bird. And, it’s simple. Let me show you. Mix herbs (fresh or dried) with mayonnaise. We used herbs we had on hand from the garden. Feel free to experiment with different herb and seasoning combinations. And of course, dried herbs may be substituted. Use the 1/3 dried versus fresh rule. Dried herbs are more potent.
Chopped celery, and onion, salt, pepper, and a stick of butter for good measure, round out the ingredients needed, other than the bird.
Prep the turkey in a roasting pan. Make sure it’s thawed y’all, I’ve made that mistake before. Rub the mayo/herb mixture all over and inside of the turkey. Season with salt and pepper, add the celery, onion, inside and out, and tuck the butter in the cavity.
Roast in a 450-degree F oven for 30 minutes. Turn the oven down to 350-degrees F, and insert the meat thermometer at this point in the thickest part of the thigh. Be careful to not touch bone. Some say insert it into the thickest part of the breast, we’ve done that too, but now use the thigh as the measure and then check the breast to make sure it reads the proper temperature as well before removing from oven.
Continue roasting, uncovered, until internal thermometer reaches 165-degrees F. If you’re concerned with the legs getting dried out, cover them partway through cooking with foil. Sometimes I do, this time I didn’t. Keep an eye on it during cooking to see if it’s needed.
Let it rest and carve.
Now enjoy with your favorite side dishes and of course gravy!
Speaking of gravy, save those drippings in the roasting pan. You’ll need those for the gravy. Turkey needs a friend. This Turkey Gravy Recipe will show you how easy it is to make your own gravy.
More delicious recipes to serve with your Mayonnaise Roasted Turkey:
- Easy Homemade Cranberry Sauce Recipe
- Slow Cooker Mac and Cheese Recipe
- Sweet Potato Casserole Recipe with Pecan Topping
Mayonnaise Roasted Turkey Recipe
Mayonnaise Roasted Turkey
This recipe for a Mayonnaise Roasted Turkey definitely calls for less. It's pretty straightforward. And no, it doesn't taste like mayonnaise. This is just one of the methods we use, but after great results each time, moist turkey, that tastes like turkey, hand-down. It's our preferred method year after year.
Ingredients
- 12-14 lb. 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
- 1 1/2 cups of mayonnaise
- 1-2 tablespoons coarse salt
- 1-2 tablespoons pepper
- 3 stalks celery, rough chopped
- 1 large onion, rough chopped
- 1/2 cup (1 stick) 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 1 1/2-2 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.
Notes
*Dried herbs may be substituted. A rule of thumb is to use 1/3 dried versus fresh. See more notes in original post.
I tried this approach and my family beat me unmercifully knocked my hair piece off and left it filled with my teeth and blood… They were not happy at all… I thought it was wonderful and tried to convince them of this… It wasn’t happening. Needless to say I will go back to the dried out sad bird they are used too.
great work done in this website , amazing content thank you
We are having just my husband and myself so bought a turkey breast, how do you suggest what I should change beside amounts for a turkey breast????
I apologize for not replying in time. I hope you were able to figure it out. I’m not sure what you did, but in the future I would cut the amount of the mayo and herbs in half.
Used this recipe for 4 years now. Was most complimented on last thanksgiving, that my brother requested this recipe for this years giving 💚 I would chose this turkey recipe over mom’s recipe but shhhh, don’t tell mom 🤙🏼holiday greetings and thank you for sharing this wonderful recipe 🤙🏼🦃
This was so very delicious. I confess I was worried that it would taste of mayonnaise but all I got were the wonderful herbs. Skin crispy and delicious. Everything else moist. And the gravy!! Oh, I didn’t use celery because I’d put it all in the stuffing but it was still amazing.
I DO NOT HAVE FRESH HERBS, DRIED AMOUNTS PLEASE.
There is a note at the bottom of the recipe: “Dried herbs may be substituted. A rule of thumb is to use 1/3 dried versus fresh. See more notes in original post.”
Hi Amy! You do say to use 1/3 but it doesn’t tell us what to ratio against. For example, you say springs of rosemary – I don’t know the measurement of a fresh spring of rosemary to third it to what we should be using for dry? If you were to say 3-5 springs (or 1 tablespoon) fresh rosemary, I would be able to 1/3 that. But there is no way for us to understand how to measure what 1/3 the ratio of dry to fresh ingredients is.
I have made this recipe a couple times and plan on doing it again this weekend. My mouth is watering as I type! My guest have said this is literally the best turkey they’ve had!! Thank you!!!
So happy to hear it, Sarahi. I hope y’all have a lovely Thanksgiving!
This is THE BEST roasted turkey recipe. I’ve been making it the past couple of years and it never disappoints! Question for this year though. We decided to go with a bigger turkey, for more leftovers. Our turkey is 24 lbs. since your recipe calls for 450 for 30 minutes, should I cook at 24 lb bird at 450 for an hour, and then drop the temp down to finish cooking all the way? Thanks!
I apologize for the delayed reply. What did you end up doing?
Best recipe ever. Turned out great👍. Please guide me as I want to make a turkey breast this time for four. Do u have a recipe for just turkey breast. Thanks for your help…
I don’t have a separate recipe for just turkey breast. We prepare the turkey breast in the same manner and cook at same oven temp until proper internal temperature is reached.
Thank you for your response! I am sure the turkey breast will turn out as great. I follow your recipe for the whole bird and it never fails. Amazing as can get!
Hi – I have a 22 lb turkey, how long do you think I’ll need to cook it at the low temp?
A 22 lb turkey is pretty big. While I cannot tell you exactly how long it will take, you should schedule at least 3 hours for cook time. Please note, it could take more or less time. Cook turkey using an internal thermometer to indicate doneness as recipe instructs.
Hi just curious do I chop the fresh herbs
You don’t have to chop the herbs, but you can if you’d like to.
Hi, sounds like a great recipe. Can I prep the turkey with the Mayo seasonings 2 days before? Why do you put butter in the cavity?
Thank you!
I apologize for the delayed reply. I hope your turkey turned out well. For future turkeys, I would not prep it that far ahead of time. Maybe one day. The mayonnaise can certainly be made a few days ahead of time, then kept covered and refrigerated. The butter in the cavity is for making gravy with the drippings once the turkey is done.
Can you stuff the bird? If so, how does that effect cooking time?
I don’t stuff the bird, so I cannot tell you how long it should cook.
I am sure the turkey breast will turn out as great. I follow your recipe for the whole bird and it never fails
I only have Miracle whip, would that work?
I have never used Miracle Whip so I cannot recommend it.