Mayonnaise Roasted Turkey

Yield: 15 servings


  • Mayonnaise rub
    • 2 cups mayonnaise
    • 4 cloves minced garlic
    • 1 tsp thyme
    • 2 tsp rosemary
    • 1 tbsp oregano
    • 2 tbsp chopped celery leaves
    • Zest of a lemons
  • 1 large turkey (20+ lbs), fully defrosted
  • Cavity fillings
    • Quartered lemon
    • Quartered onion
    • 2 full heads of garlic, sliced in half
    • 1/2 cup (1 stick) of butter
  • 2 tbsp salt
  • 2 tbsp pepper


  1. In a mixing bowl, combine all of the mayonnaise rub ingredients.
  2. Rinse your bird in the sink.  Starting from the thigh-end, gently pull the skin away from the meat over the thighs and breast, being very careful not to tear the skin.
  3. Spoon some of the mayonnaise mixture between the meat and skin, and spread it as much as possible.
  4. Fill the cavity of your bird with the lemon, onion, garlic, and butter.
  5. Truss your bird using kitchen twine, and then rub the remaining mayonnaise over the outside.  Sprinkle with salt and pepper.
  6. Roast at 425°F for 30 minutes, then reduce the heat to 325°F and continue until a thermometer reaches 165°F at the thickest part of the thigh.  Cook times will vary based on your bird size, so I recommend using an online calculator.
    • If your bird is browning too quickly, cover with some aluminum foil.
  7. Cover the bird with aluminum foil and let it rest for 20-30 minutes.
  8. Carve and serve hot.

Adapted from She Wears Many Hats and Food & Wine.