Mayonnaise Roasted Turkey
Mayonnaise Roasted Turkey has a crispy skin, super moist and flavorful turkey meat, and the best gravy you've ever had!
When it comes to Thanksgiving, this Mayonnaise Roasted Turkey has been the star of our spread for years and years. I've made it countless times (along with my favorite Apple Sausage Pecan Stuffing!) and every time I am blown away by how crispy the skin is but tender the meat stays.
The mayonnaise rub that gets slathered all over the turkey is the key to this magical combination. This recipe requires no advanced brining, no special baking instructions, and you will be a turkey roasting master in less than 3 hours!
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So today, I'm making the turkey making process EASY. Simple. No-fuss. We can get behind that, right?
Why You'll Love this Mayonnaise Roasted Turkey
Crispy and Juicy Turkey - So what makes this turkey so amazing? The skin is incredible. Crispy and juicy. The meat is SUPER tender and flavorful. And the gravy? Holy moly it's the best gravy ever. It's SO good drizzled over Brown Butter Mashed Potatoes!
Simple Recipe - There's no brining or basting. Just lather the turkey in mayo, and follow the baking directions. You'll be well on your way to your best Thanksgiving turkey ever!
Amazing Gravy - the drippings from the turkey and the mayonnaise rub make the most amazing gravy.
Ingredients
Turkey - a whole 12-14 pound turkey is used in this recipe. If you're looking for a recipe using turkey breast, check out my Mayonnaise Roasted Turkey Breast.
Mayonnaise - I know this sounds strange, but it truly makes the best crispy skinned turkey!
Fresh herbs - I use fresh sage, fresh thymes and fresh rosemary in the rub. I also stick any leftover fresh herbs to the cavity of the turkey to add flavor to the drippings for the gravy.
Lemon Zest - the zest of a lemon adds a little bit of fresh lemon flavor to the savory mayonnaise rub.
Fresh Garlic - adds delicious garlic flavor to the turkey.
Butter - an entire stick of butter is placed inside the turkey which adds moisture to the turkey and provides fat for the gravy.
Onion and Apple - added to the inside of the turkey to add flavor to the drippings for the gravy.
Sea Salt - a generous amount of sea salt is sprinkled over the turkey.
Refer to the recipe card for the complete list of ingredients.
Step by Step Recipe Instructions
Photo 1. Place the turkey in a roasting pan and add the onion, apple, and stick of butter to the cavity of the turkey.
Photo 2. In a medium bowl, combine the mayonnaise, garlic, fresh herbs, and lemon zest.
Photo 3. Stir to combine.
Photo 4. Rub the mayonnaise mixture all over the turkey.
Photo 5. Sprinkle sea salt and fresh cracked pepper all over the turkey.
Photo 6. Tie the legs together with cooking twine.
Bake in 450 degree oven for 30 minutes. Reduce the oven to 350 and roast an additional 1.5-2 hours, or until the internal temperature of the breast registers at 165 degrees F and 175 degrees in the thigh. Cover with foil for the last 45-60 minutes if the skin is getting too browned. I like it crispy, so I don't do this!
Let the turkey rest for 15-20 minutes while you make the gravy, before you carve. This allows the juices to set instead of run out.
To make the gravy, combine ¼ cup of flour and 1 cup of water or broth to a mason jar and shake well to combine. Add the turkey drippings to a skillet over medium heat. Add the flour/water mixture and whisk well to combine. Cook until thickened. Season with salt and pepper, to taste. Easy and SO yummy! Oh and don't forget about the Turtle Pumpkin Cheesecake to round out the dessert!
Pro Tips
- When deciding how large of a turkey to cook, allow 1 pound of turkey for each person.
- Allow 24 hours for every 4-5 pounds when de-thawing a turkey in the refrigerator.
- When planning cooking time, allow 20 minutes per pound in a 350 degree F oven.
- Cook your turkey until your meat thermometer reads 165 degrees F in the breast and 165 at the thigh.
- Lastly, let your turkey stand for 20 minutes after you remove it from the oven prior to carving. This allows the juices to set.
Recipe FAQs
The best way to ensure your meat is cooked properly is a meat thermometer!
I know, it sounds strange. But the mayonnaise keeps the meat moist and tender, and also creates super crispy skin. It also allows the salt and herbs to stick to the skin.
Stuffing the turkey, especially with butter, prevents the turkey from drying out and also lends delicious flavor to the gravy.
Fresh sage, rosemary, and thyme are classic herbs for adding to any poultry, and especially turkey.
Other Thanksgiving Recipes to Consider
Garlic Herb Mayonnaise Roasted Turkey
Ingredients
- 12-14 lb. whole turkey thawed completely
- 2 tablespoons fresh sage chopped
- 1 tablespoon fresh thyme chopped
- 2 tablespoons rosemary chopped
- 4 cloves garlic minced
- zest from ½ lemon
- 1½ cups of mayonnaise
- 2 tablespoons coarse salt
- 1 tablespoons pepper
- 1 apple peeled, core removed, and diced
- 1 large onion rough chopped
- ½ cup 1 stick butter
Instructions
- Preheat oven to 450 degrees F.
- Place the turkey in a roasting pan.
- Add apple, onion, and stick of butter in the turkey and tie up the legs.
- In a medium bowl, combine herbs, garlic, lemon zest, and mayonnaise. Stir well to combine.
- Lather turkey completely in mayonnaise mixture, completely covering the outside and inside.
- Sprinkle with coarse sea salt and pepper. Don't be shy with this.
- Bake in preheated oven for 30 minutes.
- Reduce heat to 350 degrees and cook another 1 ½-2 hours, or until meat thermometer reads 165 degrees F in the breast and 175 degrees F in the thigh. Cook time will depend on how large your bird is.
- Cover with foil and let rest for 20 minutes.
- Reserve juices for gravy!
- *To make the gravy:
- Combine ¼ cup of flour and 1 cup of waterin a mason jar and shake until well combined.
- Add turkey drippings to a medium pan over medium heat.
- Add flour/water mixture, stirring well until combined.
- Cook until slightly thickened.
- Season with salt and pepper, to your taste.
- Enjoy!
Notes
- Allow 24 hours for every 4-5 pounds when de-thawing a turkey in the refrigerator.
- When planning cooking time, allow 20 minutes per pound in a 350 degree F oven.
- Cook your turkey until your meat thermometer reads 165 degrees F in the breast and 165 at the thigh.
- Lastly, let your turkey stand for 20 minutes after you remove it from the oven prior to carving. This allows the juices to set.
Nutrition
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The turkey skin looks perfectly brown and crispy! Love how simple this is to prepare!
Had to rate and comment on this one! Made it for Thanksgiving yesterday and it was perfect across the board! The skin was so crispy and tasty (as advertised) and the meat was tender and delicious! But the real surprise for me was how easy and awesome the gravy was! I always get stressed at gravy time but followed your directions exactly and it came out with excellent flavor and perfect consistency - no lumps. I think combining the water and flour in the mason jar instead of making a roux was a game changer. ???? Found my forever turkey recipe!
This recipe is fool proof. The skin turns out perfect and browns evenly and the meat is so tender and juicy. Will never make another turkey recipe (until G&C tells us she's found one better). Make this!
So good, and so easy! The meat was so flavorful and juicy. Perfect recipe from start to finish! Thanks for making our Thanksgiving a success!
So happy to hear this!
This recipe is the best. I roasted a 24 pound Turkey and it turned out perfect. Everyone loved it. I received so many compliments! Will be my go to from now on. Thanks
Love hearing this, Toni! It's our favorite!
I’m so excited to try this recipe out! I have a quick question, in the recipe it says to cook 30 mins at 450 and 1.5-2 hrs at 350 but then it also says under tips to cook 20 mins per lb at 350 which would work out to 4 hrs for a 12 lb turkey. Can you clarify? I’ve underestimated times before and don’t want that to happen again!
Hi Cass! I have made this turkey twice this year and the 2.5 hours was pretty spot on for me with a 14 lb turkey. That tip is general and doesn't really take into account the 30 minutes at 450 degrees, so I should probably get rid of that. Be sure to have your turkey completely thawed (this usually takes me 3-5 days) before cooking, as that can be the biggest problem when baking the turkey! Enjoy 🙂
The turkey went over so well!! Thanks for your reassurance it was cooked perfectly and everyone loved it!! Can’t wait to make this again next year 😁
Hi - I have a grandson who needs dairy-free. What can I substitute for the butter and still get a super yummy result? Or do you think I should stay away from this recipe? I've cooked/baked a long time and I know how much difference in flavor and texture butter can make. Appreciate your honest thoughts. Thank you!
I have cooked turkeys in my life and I must admit. This was the juiciest, and the flavor was out of this world!
My go to recipe for years to come.
I am looking forward to trying this recipe! Thanks for sharing!
It says @ end of cook time to put foil on it. Do you put roaster lid(or foil) while cooking @ 450 & 350?? Thank you