The Pioneer Woman Tasty Kitchen
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Mayonnaise Roasted Turkey

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

10

Description

A simple way to a moist delicious bird every time.

Ingredients

  • 13 pounds Whole Turkey, (12-14 Pound Range, Totally Thawed, Tee-totally Thawed)
  • 7 whole Fresh Sage Leaves, Rough Chopped
  • 6 whole Fresh Thyme Stems
  • 3 whole Springs Of Rosemary
  • 3 whole Springs Of Oregano
  • 1-½ cup Mayonnaise
  • 2 Tablespoons Coarse Salt
  • 2 Tablespoons Pepper
  • 3 whole Celery, Rough Chopped
  • 1 whole Large Onion, Quartered
  • ½ cups Butter (salted)

Preparation

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.

Notes:
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.

One Comment

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Avatar of FourSweetFleurs

FourSweetFleurs on 11.21.2011

I am so looking forward to making this in 2 days.

2 Reviews

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Avatar of carolsmom

carolsmom on 11.29.2011

I tried this for Thanksgiving. While it was good I think 1 1/2 cups mayo was too much. The bird(14.5 lbs) was just covered thickly with the mayo. In fact, my husband was worried and told me he hoped I knew what I was doing for we had a house full of people! I think most of it melts off and is not neccesary. I would cut down the mayo next time. Over all the herbs did give it a nice flavor and I would make it again just less mayo as mentioned.Thanks for a new way to try out turkey!
Jennifer

Avatar of FourSweetFleurs

FourSweetFleurs on 11.26.2011

For the past week I have been looking forward to trying this out for Thanksgiving. It has been several years since I roasted a Turkey usually I fry it. But being more budget conscious because of our growing family I couldn’t see myself spending $40 on Peanut oil. Nevertheless, I’m glad I did, the turkey turned out moist and flavorful.
Thanks!

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