Mayonnaise is a very polarizing food ― you either love it or you hate it. Some people happily slather it on their sandwiches while others are so repulsed by it they went as far as to create a Facebook group called “I hate Mayonnaise.”
And this isn’t just about sandwiches. Many cooks swap out the butter in their chocolate cakes for mayo, creating a moist and decadent cake. Some are using mayo in their biscuits to replace the butter, adding it to their mashed potatoes or even incorporating it to their burger mixture.Advertisement
But here’s a new one for you: What about using mayonaise in your Thanksgiving turkey? Instead of making a compound butter to stuff under the turkey skin, I like to use a delicious seasoned mayo. It’s a genius idea, and let me tell you why. Advertisement
First off, I can never remember to leave the butter out overnight to soften. When you use mayo instead of butter, you don’t have to worry because it’s already at the perfect consistency ― it won’t be so hard that you’ll tear the skin fo the turkey trying to stuff it underneath. You can still add all your favorite herbs and aromatics ― thyme, parsley sage, rosemary, garlic, lemon, etc.
Second, using mayo makes the skin super crispy while keeping the inside of the turkey incredibly juicy, tender and flavorful. Third, this recipe couldn’t be easier. Mayo adds moisture throughout the cooking process, keeping the meat moist so there’s no need to brine it beforehand. There’s also no need to baste while cooking because the oil in the mayo will naturally help the skin crisp.
Trust me on this one. You’re going to want to try this technique this Thanksgiving holiday. It might seem a little shocking to slather your turkey with mayo, but I promise you won’t be disappointed. You’ll have everyone asking how you made such a flavorful, juicy turkey.
2. Rinse turkey and pat dry, removing giblets and neck. Generously season the inside of the bird with salt and pepper – the more the better. Let turkey stand at room temperature for at least one hour to dry the skin.
4. Rub half of the mayo mixture under the skin. Use remaining half to rub all over the outside of the skin. Generously season with salt and pepper. Advertisement
6. Turn oven down to 350 degrees F and continue cooking until turkey reaches 165 degrees F in the thickest part of the thigh, about 1 1/2 to 2 hours.
Slathering mayonnaise all over your raw turkey before roasting may seem odd, but it’s actually a brilliant technique for getting the juiciest and most flavorful bird possible. The mayo helps keep the turkey incredibly moist while also forming a flavorful, golden brown crust.
Here’s a look at why mayonnaise works so well for cooking turkey and how to use it for the best possible results.
How Does Mayonnaise Keep Turkey Moist?
Mayonnaise is an emulsion of oil, egg yolks, and vinegar or lemon juice. That oil is key to its effectiveness when roasting poultry. As the turkey cooks in the oven, the oil from the mayo bastes the meat, keeping it from drying out. The oils help conduct heat into the meat while also sealing in juices.
This self-basting action means you don’t have to manually baste the turkey throughout cooking. The mayo does the work for you, ensuring evenly moist meat that’s never dry or stringy.
Benefits of Cooking Turkey with Mayonnaise
Using mayonnaise when roasting turkey offers several advantages:
- Keeps meat incredibly moist and juicy
- Forms a flavorful, crispy skin
- Self bastes so no manual basting required
- Enhances browning for great presentation
- Infuses flavor when using flavored mayos
- Easy to spread evenly under and over skin
- Prevents overcooking of the breast
The key is to coat the entire surface of the turkey under the skin and all over the outside. This full coverage allows the mayo to work its basting magic.
How to Apply Mayonnaise to Turkey
Using mayo on your Thanksgiving or holiday turkey is simple. Follow these steps:
- Choose a whole raw turkey and remove giblets
- Separate the skin from the breast meat
- Spread mayo evenly under and directly on the meat
- Rub mayo all over the skin covering the entire surface
- Season the outside with salt, pepper, and any herbs
- Roast in a 325°F oven until 165°F internal temp
Be sure to get mayo coverage on the underside of the bird as well Full coverage equals fully moist meat
For extra flavor, try making a flavored mayonnaise Blend in fresh herbs, roasted garlic, citrus zest, or other seasonings of choice
Cooking Times for a Mayo Turkey
A mayonnaise coated turkey will cook slightly faster than an uncoated one since the oil helps transfer heat. Plan for these general roasting times:
- 12 lb turkey: About 2 1/2 hours
- 16 lb turkey: About 3 hours
- 20 lb turkey: About 3 1/2 hours
Always check internal temp with a meat thermometer to confirm doneness rather than relying solely on time. Cook until the breast reaches 165°F.
If the skin starts browning too quickly, tent foil loosely over the top to slow it down. Then remove foil once internal temp is close to finish cooking to re-crisp the skin.
Common Mayonnaise Turkey Roasting Mistakes
While using mayo for turkey gives delicious results, there are a few potential pitfalls:
- Not loosening the skin – Mayonnaise needs full contact with meat.
- Skimping on mayo – Use a generous amount for proper basting.
- Adding too early – Mayo can break down if added way ahead. Apply just before cooking.
- High oven temp – Excessive browning can happen above 350°F.
- Not checking temp – Rely on a meat thermometer for perfect doneness.
Be sure to avoid these common mistakes to get the full benefits of a mayonnaise roasted turkey.
FAQs About Mayo and Turkey
Here are answers to some frequently asked questions:
Does mayonnaise make the turkey taste like mayo?
No, it simply bastes the meat, infusing moisture and flavor. The mayonnaise taste isn’t noticeable after roasting.
What kind of mayonnaise should be used?
A high quality real mayonnaise works best. Avoid low fat or imitation varieties. Homemade mayo is fantastic if you want to control the flavor precisely.
Can I brine a turkey if using mayonnaise?
Pre-brining is not needed with a mayo turkey since the mayo keeps it plenty moist. If the turkey was previously brined, pat dry thoroughly before mayo application.
How long does a mayo turkey keep after cooking?
Leftovers will keep refrigerated for around 4 days. Reheat pieces in broth or gravy to restore moisture.
Can I roast a turkey breast using mayonnaise?
Absolutely! A mayo roasted turkey breast gives incredible texture and flavor. Follow the same method as a whole turkey.
The Takeaway on Mayo and Turkey
Slathering mayo on your raw turkey may seem like a strange technique until you try it. The oil bastes the meat as it cooks, locking in moisture and creating a beautifully burnished exterior. Just be sure to cover every surface and cook low and slow. This trick leads to the juiciest, most tender and flavorful turkey imaginable.
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Mayonnaise is a very polarizing food ― you either love it or you hate it. Some people happily slather it on their sandwiches while others are so repulsed by it they went as far as to create a Facebook group called “I hate Mayonnaise.”
And this isn’t just about sandwiches. Many cooks swap out the butter in their chocolate cakes for mayo, creating a moist and decadent cake. Some are using mayo in their biscuits to replace the butter, adding it to their mashed potatoes or even incorporating it to their burger mixture.Advertisement
But here’s a new one for you: What about using mayonaise in your Thanksgiving turkey? Instead of making a compound butter to stuff under the turkey skin, I like to use a delicious seasoned mayo. It’s a genius idea, and let me tell you why. Advertisement
First off, I can never remember to leave the butter out overnight to soften. When you use mayo instead of butter, you don’t have to worry because it’s already at the perfect consistency ― it won’t be so hard that you’ll tear the skin fo the turkey trying to stuff it underneath. You can still add all your favorite herbs and aromatics ― thyme, parsley sage, rosemary, garlic, lemon, etc.
Second, using mayo makes the skin super crispy while keeping the inside of the turkey incredibly juicy, tender and flavorful. Third, this recipe couldn’t be easier. Mayo adds moisture throughout the cooking process, keeping the meat moist so there’s no need to brine it beforehand. There’s also no need to baste while cooking because the oil in the mayo will naturally help the skin crisp.
Trust me on this one. You’re going to want to try this technique this Thanksgiving holiday. It might seem a little shocking to slather your turkey with mayo, but I promise you won’t be disappointed. You’ll have everyone asking how you made such a flavorful, juicy turkey.
Ingredients
- 1 (10 to 12 pound) fresh turkey
- 1 cup mayonnaise
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- Kosher salt and pepper
Directions
1. Preheat oven to 425 degrees Fahrenheit
2. Rinse turkey and pat dry, removing giblets and neck. Generously season the inside of the bird with salt and pepper – the more the better. Let turkey stand at room temperature for at least one hour to dry the skin.
3. In a small bowl, combine mayo, fresh herbs, garlic, lemon zest and juice.
4. Rub half of the mayo mixture under the skin. Use remaining half to rub all over the outside of the skin. Generously season with salt and pepper. Advertisement
5. Transfer to roasting pan and cook for 30 minutes.
6. Turn oven down to 350 degrees F and continue cooking until turkey reaches 165 degrees F in the thickest part of the thigh, about 1 1/2 to 2 hours.
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Youve supported HuffPost before, and well be honest — we could use your help again. We wont back down from our mission of providing free, fair news during this critical moment. But we cant do it without you.
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7. Remove from oven and let rest for 30 minutes before carving.