Easy Mayonnaise Roasted Turkey Recipe
Learn the secret to a juicy, flavorful Thanksgiving centerpiece with our Mayonnaise Roasted Turkey recipe! This easy method ensures crispy skin and juicy, tender meat infused with fresh herbs and spices. Perfect for your holiday feast! No more dry roast turkey ever after this!
I was watching a cooking show contest on Netflix that featured top chefs from all over the world. The theme for that particular contest was to showcase American Thanksgiving. Of course, in 3 hours, it would be impossible to cook an entire turkey, but one of the chefs dared to cook a huge turkey breast for the show, and he mentioned his secret ingredient to ensure the meat would come out both delicious and moist is mayonnaise! The judges were impressed by his turkey and he won!!!
Wow! I was totally intrigued by this and started to do my own research and attempted to make my own mayonnaise roasted turkey! I am happy to say that much like that champion chef, this roasted turkey rubbed with seasoned and spiced mayonnaise mixture is a true winner! I also included cooking techniques to ensure a tender and juicy bird for your special occasion.
So, if you are tired of dry, flavorless turkey at your Thanksgiving table, look no further! This mayonnaise roasted turkey recipe will revolutionize your holiday feast. With its crispy skin, moist meat, and incredible flavor, this turkey will become the star of your celebration.
Why Mayonnaise Roasted Turkey is a Game-Changer
Mayonnaise might seem like an unusual ingredient for roasting turkey, but it’s the secret to achieving a perfectly juicy bird with golden-brown skin. The mayo acts as a barrier, locking in moisture while allowing the skin to crisp up beautifully. Plus, it serves as an excellent vehicle for herbs and spices, ensuring your turkey is packed with flavor.
Ingredients for the Perfect Mayonnaise Roasted Turkey
To create this mouthwatering masterpiece, you’ll need:
- 1 1/2 cups real mayonnaise
- 1 Tablespoon ground paprika
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons ground sage
- 2 teaspoons garlic powder
- 1/4 teaspoon or a pinch of ground cayenne
- 1 Tablespoon superfine Himalayan or mineral salt, or to taste (see notes in the recipe card)
- 1 1/2 teaspoons ground black pepper, or to taste
- 12-pound turkey
- Whole garlic, cut in half
- 1 lemon, quartered
- Extra fresh herb sprigs
Step-by-Step Instructions for Mayonnaise Roasted Turkey
Prepare the Mayonnaise Rub
In a bowl, combine the mayonnaise, paprika, rosemary, thyme, sage, garlic powder, cayenne, salt, and black pepper. Mix well to create a flavorful herb-infused mayonnaise rub.
Prepare the Turkey
Remove any giblets from the turkey cavities. Pat the bird dry with paper towels, inside and out. This step is crucial for achieving crispy skin.
Apply the Mayonnaise Rub
Generously coat the turkey with the mayonnaise mixture, both inside and out. Don’t forget to carefully lift the skin and apply the rub directly to the meat (both breast and thigh areas) for maximum flavor penetration. You can use a spoon to spread the mayonnaise evenly over the turkey.
If you wish, you can complete this step a day ahead for enhanced flavor and convenience.
Stuff the Cavity
Place the halved garlic, lemon quarters, and extra herb sprigs inside the turkey cavity. This will infuse the meat with additional aromatics as it cooks.
Roast the Turkey
Preheat your oven to 325°F (165°C). Place the turkey breast-side down on a rack in a roasting pan. Cooking the turkey this way helps keep the breast meat moist and juicy. Cover with foil and roast initially for 2 hours and 15 minutes (this estimate is based on my 12-pound turkey). Adjust the timing based on the size of your turkey. Here’s a guide below.
Unstuffed Turkey Cooking Times
- 8 to 12 pounds: 2.5 to 3 hours
- 12 to 14 pounds: 3 to 3.75 hours
- 14 to 18 pounds: 3.75 to 4.25 hours
- 18 to 20 pounds: 4.25 to 4.5 hours
- 20 to 24 pounds: 4.5 to 5 hours
Finish Roasting
Flip a turkey that’s been cooking breast-side down once the underside is nicely browned and the juices have begun to run clear. Adjust the time based on your bird’s size. This usually happens after roasting at a lower temperature for the bulk of the total cook time. Flipping at this stage allows you to finish roasting the turkey breast-side up so the skin can brown and crisp during the final portion of cooking. Use protective mitts, flip the turkey carefully, then return it to the oven, breast side up, and cook until an instant-read thermometer registers 165°F (74°C) when inserted into the thickest part of the breast and the thigh.
Rest and Serve
Once cooked, let the turkey rest for 30-40 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.
Why is it better to cook a turkey breast side down?
Cooking a turkey breast side down is beneficial primarily because it helps keep the breast meat moist and juicy. When the turkey is positioned this way, the natural juices from the darker meat (legs and thighs) flow down into the breast, preventing it from drying out during the cooking process. This method also shields the breast from direct heat, allowing it to cook more evenly alongside the thighs, which typically take longer to reach the desired temperature. As a result, you achieve a perfectly succulent turkey that is both flavorful and tender. Please note that it is better to do this on a smaller turkey rather than a 20-pounder or more.
Tips for the Best Mayonnaise Roasted Turkey
- Quality Ingredients: Use high-quality, genuine mayonnaise for optimal results. The mayo’s fat content helps create a crispy, golden skin.
- Fresh Herbs: While dried herbs are a suitable substitute, fresh herbs offer the most vibrant flavor.
- Even Coverage: Ensure the mayonnaise rub is evenly distributed over the entire turkey, including under the skin, for consistent flavor and moisture.
- Temperature Control: Use a reliable meat thermometer to avoid overcooking. The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part.
- Resting Time: Don’t skip the resting period after cooking. This crucial step allows the juices to redistribute, resulting in a moister turkey.
Why This Mayonnaise Roasted Turkey Recipe Works
The mayonnaise in this recipe serves multiple purposes. First, it acts as a protective barrier, keeping the turkey meat moist during the long cooking process. Second, it helps the skin achieve a beautiful golden-brown color. Lastly, it’s an excellent carrier for herbs and spices, ensuring that every bite of turkey is packed with flavor. The combination of fresh herbs, garlic, and lemon in the cavity infuses the meat with additional aromatics as it cooks. This, coupled with the flavorful mayonnaise rub, results in a turkey that’s anything but bland.
Serving Suggestions
Serve your mayonnaise-roasted turkey with classic Thanksgiving sides like mashed potatoes, cranberry sauce, and green bean casserole. Don’t forget to save the pan drippings for a delicious homemade gravy!
FAQs About Mayonnaise Roasted Turkey
- Can I use light mayonnaise?
While you can use light mayonnaise, full-fat mayo will yield the best results in terms of flavor and texture. - Can I prepare the turkey the night before?
Yes, you can apply the mayonnaise rub up to 24 hours in advance. Just be sure to bring the turkey to room temperature before roasting. - Will the turkey taste like mayonnaise?
No, the mayo acts as a carrier for the herbs and spices. You won’t taste the mayonnaise itself in the final product. - Can I stuff this turkey?
It’s best not to stuff this turkey, as it may interfere with the cooking time and temperature. Instead, cook your stuffing separately. - How do I store leftovers?
Store leftover turkey in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
This mayonnaise roasted turkey recipe is a game-changer for your holiday feast. It delivers a juicy, flavorful bird with crispy skin that will have your guests raving. Say goodbye to dry, bland turkey and hello to a new Thanksgiving tradition!
Mayonnaise Roasted Turkey
Ingredients
- 1 1/2 cups real mayonnaise
- 1 Tablespoon ground paprika
- 1 Tablespoon fresh rosemary, (or 2 teaspoons dried rosemary)
- 1 Tablespoon fresh thyme, (or 2 teaspoons dried thyme)
- 2 teaspoons ground sage
- 2 teaspoons garlic powder
- 1/4 teaspoon or a pinch of ground cayenne
- 1 Tablespoon super fine Himalayan or mineral salt, or to taste (if using kosher salt or larger grain salt, you can increase this amount to intensify the seasoning)
- 1 1/2 teaspoons ground black pepper, or to taste
- 12 pound turkey
- 1 whole garlic, cut in half
- 1 lemon, quartered
- Extra fresh herb sprigs
Instructions
- In a bowl, combine the mayonnaise, paprika, rosemary, thyme, sage, garlic powder, cayenne, salt, and black pepper. Mix well to create a flavorful herb-infused mayonnaise rub.
- Remove any giblets from the turkey cavities. Pat the bird dry with paper towels, inside and out. This step is crucial for achieving crispy skin.
- Generously coat the turkey with the mayonnaise mixture, both inside and out. Don't forget to carefully lift the skin and apply the rub directly to the meat (both breasts and thigh areas) for maximum flavor penetration. If desired and for more intense flavor and convenience, too you can do this step ahead of time (one day ahead). Make sure to bring the turkey to room temperature first before roasting if applying the rub ahead of time.
- Place the halved garlic, lemon quarters, and extra herb sprigs inside the turkey cavity. This will infuse the meat with additional aromatics as it cooks.
- Preheat your oven to 325°F (165°C). Place the turkey breast-side down on a rack in a roasting pan. Cooking the turkey this way helps keep the breast meat moist and juicy. Cover with foil and roast initially for 2 hours and 15 minutes (this estimate is based on my 12-pound turkey). Adjust the timing based on the size of your turkey. See turkey cooking time guide in the post above.
- Flip a turkey that's been cooking breast-side down once the underside is nicely browned and the juices have begun to run clear. Adjust the time based on your bird's size. This usually happens after roasting at a lower temperature for the bulk of the total cook time. Flipping at this stage allows you to finish roasting the turkey breast-side up so the skin can brown and crisp during the final portion of cooking. Use protective mitts, flip the turkey carefully, then return it to the oven, breast side up, and cook until an instant-read thermometer registers 165°F (74°C) when inserted into the thickest part of the breast and the thigh. (Please read the note below if you don't fancy flipping the bird).
- Once cooked, let the turkey rest for 30-40 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.
Notes
- Always wear heatproof gloves or oven mitts to avoid burns.
- Let hot juices settle a moment before flipping to reduce the chance of spills.
- Having a helper makes the process smoother and safer for a large, heavy bird.
Nutrition
Last updated on November 27th, 2025 at 10:01 am
I made this recently for Thanksgiving and it turned out really well! I did a few things differently. I didn’t flip the turkey. I had a 20lb turkey instead of 12lbs. I used heaping spoonfuls for the seasoning since my turkey was bigger. The turkey was very moist and flavorful! We used leftovers for turkey noodle soup and it tasted amazing!
So glad you enjoyed this, Eve! And for a 20-pound turkey, wow! Yeah flipping that big bird would be tricky indeed and that usually is done only for birds up to 16 pounds. But so glad it still worked well and came out great! I will definitely try your adjustments if I ever do a 20-pounder. Thanks for the feedback!