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.
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.
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.
