This herbed mayonnaise roasted turkey is the perfect addition to your Thanksgiving table. Full of orange, sage, rosemary, and thyme it’s super moist and totally easy!
And don’t get me wrong – I love any and everything from traditional to non-traditional when it comes to turkey and Thanksgiving.
But, this mayonnaise roasted turkey is one of my all-time favorites!
It’s spiced with lots of fresh herbs, kosher salt, and black pepper, stuffed with oranges, and then slathered in delicious mayonnaise!
Now, I know some of you out there might not be mayonnaise fans BUT please trust me when I tell you that it makes an incredibly juicy bird!
In fact, if you have been around for a while you might remember when I made my Meyer Lemon Mayonnaise Roasted Chicken!
INGREDIENTS FOR MAYONNAISE ROASTED TURKEY
- Thawed fresh turkey
- Orange zest
- Fresh rosemary, thyme and sage
- Orange juice
- Kosher salt
- Black pepper
- Whole oranges
PUTTING MAYONNAISE ON YOUR TURKEY
Mayonnaise roasted turkey is a cooking method that involves using mayonnaise as a key ingredient in roasting a whole turkey.
This technique is popular for its ability to add flavor and moisture to the turkey, as well as create a beautifully browned and crispy skin.
That’s because mayonnaise is fat and fat gives you crispy skin! Just like using butter or oil that you might see in more “traditional” Thanksgiving turkey recipes.
I paired the mayonnaise with orange and fresh herbs but you could easily use fresh lemon in place of orange.
TIPS FOR COOKING THE PERFECT HOLIDAY TURKEY
- Thawing: If your turkey is frozen, plan ahead for proper thawing. It’s safest to thaw it in the refrigerator, allowing 24 hours of thawing time for every 4-5 pounds of turkey. Alternatively, you can use the cold water method, changing the water every 30 minutes, which takes about 30 minutes per pound.
- Prep and Season: Before cooking, remove the giblets and neck from the turkey’s cavity. Rinse the turkey and pat it dry with paper towels. Season the turkey with your preferred rub, seasoning, or marinade. Be sure to season both the inside and outside of the bird.
- Temperature: Preheat your oven or grill to the recommended cooking temperature, typically around 325-400 degrees F. Use an oven thermometer to ensure an accurate temperature.
- Roasting Pan: Place the turkey in a roasting pan with a rack to elevate it slightly. This helps the hot air circulate around the turkey and prevents it from sitting in its juices, ensuring even cooking and crispier skin.
- Basting: Some people like to baste the turkey with its juices or a basting liquid to keep it moist. However, frequent opening of the oven door can affect cooking time, so do it sparingly.
- Use a Meat Thermometer: The most reliable way to determine when the turkey is done is by using a meat thermometer. Insert the thermometer into the thickest part of the thigh without touching the bone. The turkey is done when the internal temperature reaches 165 degrees F. If you’re cooking your stuffing in the bird your stuffing should also reach 165 degrees F.
- Resting: After removing the turkey from the oven or grill, let it rest for about 20-30 minutes before carving. This allows the juices to redistribute and results in juicier meat.
- Carving: Carve the turkey with a sharp knife, starting with the legs and thighs, then moving on to the breast meat. Be sure to carve against the grain for tender slices.
FAVORITE THANKSGIVING SIDE DISHES
Need a few ideas on what to serve with your turkey?
Look no further – I got you covered!
- Texas Toast Stuffing
- On The Stalk Roasted Brussels Sprouts
- The Best Baked Sweet Potato
- Instant Pot Mashed Potatoes
Love this herbed mayonnaise roasted turkey?
Why not try a few of my other turkey recipes?
- Need a small and easy turkey recipe? Try my Air Fryer Turkey Breast.
- Going totally non-traditional? Try my Thanksgiving Turkey Meatloaf.
- Love sweet and savory? Try my Garlic Herb Maple Roast Turkey.
- Want all the flavor? Try my Adobo Butter Turkey.
Herbed Mayonnaise Roasted Turkey
- Preheat oven to 400 degrees F.
- Remove giblets from the inside of the turkey and add turkey to your roasting pan.
- Using a paper towel lightly dry off the turkey skin.
- In a small bowl whisk together mayonnaise, orange zest, rosemary, thyme, sage, and orange juice.
- Rub the mayonnaise mixture over the entire turkey and inside the cavity. I use my hands for this job because it is the easiest way to coat the entire turkey.
- Sprinkle the turkey with kosher salt and pepper.
- Stuff the cavity with orange wedges and any remaining fresh herbs you might have.
- If you're using a popup timer simply place it into the meaty part of the breast. Press down into the turkey until the timer is flush with the skin.
- Add turkey to the oven and cook for 30 minutes at 400 degrees F. Lower temperature to 350 degrees F and cook until timer pops up or internal temperature is 180 degrees F.
- If the top of your turkey gets too browned while cooking simply tent it with foil for a bit then remove the foil to continue browning until fully cooked.
- Let your turkey rest for at least 30 minutes (I usually let mine rest for about an hour) then carve and enjoy!