thepioneerwoman
Herb Mayonnaise Roast Turkey
Try a new kind of Thanksgiving turkey with this herb mayonnaise roasted turkey recipe. It's juicy, golden, and full of fresh garlic and herb flavor!
👥 8 Servings⏱️ Prep & Cook: 5h 10m⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●cutting board
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Preheat the oven to 275˚. Set a roasting rack in a large roasting pan. Combine the mayonnaise, mustard, chopped parsley and rosemary, lemon zest, chopped garlic and 2 teaspoons each salt and pepper in a medium bowl.
lemon, zest grated, lemon cut into quarters1
2
Using your fingers, gently loosen the skin from the turkey breast, being careful not to tear the skin. Pat the turkey dry with paper towels. Sprinkle 1 tablespoon of salt evenly over the turkey, including inside the cavity, under the loosened skin and on the surface. Rub the mayonnaise mixture evenly over the turkey, under the skin and inside the cavity. Place the garlic halves, lemon quarters and parsley and rosemary sprigs inside the cavity. Tie the legs together with kitchen twine and transfer the turkey breast-side up to the roasting rack. Sprinkle with 1 teaspoon pepper and cover tightly with heavy-duty foil. Roast the turkey for about ⏱️ 10 minutes per pound (⏱️ 2 hours for a 12-pound turkey).
lemon, zest grated, lemon cut into quarters1
3
Remove the turkey from the oven and increase the temperature to 400˚. Remove the foil. Insert a meat thermometer into the thigh, near the hip joint. Continue roasting, uncovered, until the thermometer registers 165˚ and the juices are no longer pink, 2 to 2½ hours, covering with foil as necessary to prevent excess browning. Transfer the turkey to a cutting board, tent with foil and let rest at least ⏱️ 20 minutes before carving.
4
Meanwhile, make the gravy: Pour the drippings from the roasting pan into a measuring cup or fat separator cup. Add 4 tablespoons of the fat to the roasting pan and set it over medium-low heat. (Discard the remaining fat and save the drippings.) Sprinkle in the flour and stir to make a paste. Cook, stirring, until golden, 2 to ⏱️ 3 minutes. Add the wine and bring to a boil. Gradually whisk in the broth until smooth. Bring to a simmer and cook, whisking, until thickened, about ⏱️ 8 minutes. (If the gravy is too thick, add more broth; if it’s too thin, reduce for another minute.) Stir in the reserved drippings and remaining ½ teaspoon each salt and pepper. Strain into a gravy boat. Serve with the turkey.
Nutrition Facts
calories
1046 Calories
fat Content
54 g
fiber Content
2 g
sugar Content
3 g
sodium Content
2144 mg
protein Content
117 g
trans Fat Content
0 g
cholesterol Content
391 mg
carbohydrate Content
12 g
saturated Fat Content
11 g
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