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A simple way to a moist delicious bird every time.
Preheat oven to 450°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 a 450°F oven for 30 minutes. Then turn the oven down to 350°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 160°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.
Remove from oven. Cover with foil and let rest for about 20 minutes before carving.
Remember to reserve turkey drippings and juices for gravy.
Adjust all seasonings and mayonnaise as needed for size of bird.
Dried herbs may be substituted for fresh. The rule of thumb is one part dried to three parts fresh.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!