Q1: Does the finished turkey really not taste like mayonnaise?

Correct! It will not taste like mayonnaise at all. When it roasts, the mayonnaise breaks down into its basic components: oil and egg. The oil acts as a self-baster, keeping the meat incredibly moist, while the egg helps the skin to brown beautifully. The final result is a turkey that tastes perfectly savory and herbaceous from the spice rub, not like mayonnaise from a jar.

Q2: How do I know for sure when my turkey is fully thawed?

Thawing a large, frozen turkey safely takes time. The safest method is to thaw it in the refrigerator . As a general rule, you should allow at least 24 hours of thawing time for every 4 to 5 pounds of turkey. So, a 12-pound turkey will need about 3 full days in the refrigerator to thaw completely.

Q3: Where is the absolute best place to insert a meat thermometer?

The most reliable spot to check for doneness is the thickest part of the thigh . Carefully insert your instant-read thermometer into the meatiest part of the inner thigh, making sure that the probe is not touching the bone. The temperature should read at least 165°F (74°C) .

Q4: Why is it so important to let the turkey rest after it comes out of the oven?

Resting is the single most important step for a juicy turkey. As the turkey cooks, the muscle fibers tighten up and push all the delicious, hot juices toward the center of the bird. If you slice into it right away, all those juices will run out onto your cutting board, leaving you with dry meat. Letting the turkey rest for at least 20 minutes allows those muscle fibers to relax and the juices to be reabsorbed evenly throughout the meat, guaranteeing a moist and succulent slice every time.

Q5: Can I use this mayonnaise method on a chicken or a turkey breast?

Yes, absolutely! This mayonnaise rub method is fantastic for roasting a whole chicken (you will need to significantly reduce the cooking time) or for a bone-in turkey breast. It will work its magic to keep any poultry incredibly moist and will give it a beautiful, golden-brown skin.

The Best No-Fail Juicy Roasted Turkey (The Mayonnaise Secret!)

A recipe for a juicy roasted turkey that uses a seasoned mayonnaise mixture to ensure a moist result with a beautifully browned, crisp skin. A simple rub is made by combining mayonnaise with paprika, garlic powder, and a blend of dried herbs. This mixture is rubbed all over a 10- to 12-pound turkey, which is then slow-roasted while tented with foil, and finished at a higher temperature to crisp the skin. The cavity is stuffed with aromatics like onion, garlic, and fresh herbs for extra flavor.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 25 minutes (includes resting time)
Yield: 8-12 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

1 1/2 cup mayonnaise
1 tablespoon paprika
4 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoon dried thyme
2 teaspoon ground sage
1 teaspoon hot sauce or a pinch of cayenne
Kosher salt and freshly ground black pepper
One 10- to 12-pound turkey
1 medium onion, quartered
1 head garlic, halved across the cloves
Several sprigs fresh herbs, such as thyme, parsley, and rosemary
2 bay leaves

Instructions

Adjust an oven rack to the lowest position and preheat the oven to 325°F. Place a roasting rack inside a large roasting pan.
Prepare the Mayo Rub: In a medium bowl, stir together the mayonnaise, paprika, dried parsley, garlic powder, dried thyme, ground sage, hot sauce, 2 tablespoons of salt, and 2 teaspoons of black pepper.
Prepare the Turkey: Remove any giblets from the turkey cavities. Dry the turkey thoroughly, inside and out, with paper towels.
Rub the prepared mayonnaise mixture all over the outside of the turkey and inside the cavity.
Stuff the cavity with the quartered onion, halved head of garlic, fresh herb sprigs, and bay leaves.
Place the turkey breast-side up on the prepared roasting rack. Tent the bird loosely with foil.
Roast the Turkey: Roast for 2 hours.
Remove the foil and increase the oven temperature to 425°F. Add a cup of water to the bottom of the pan to prevent the drippings from burning.
Continue to roast, uncovered, for 30 to 45 more minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
Let the turkey rest on a cutting board for about 20 minutes before carving.
The pan drippings can be strained and served on the side or used to make gravy.

Notes

Special Equipment: A roasting rack and a large roasting pan are required for this recipe.
Drying the turkey well before applying the mayonnaise rub is a key step for achieving crispy skin.
The two-temperature roasting method ensures the turkey cooks through gently and then the skin gets browned and crisp at the end.
Resting the turkey for at least 20 minutes before carving is crucial for a juicy result.

Find it online: https://cookupjoy.com/roasted-turkey/