MAYONNAISE ROASTED TURKEY
This Mayonnaise Roasted Turkey Recipe may sound a little different, but I think you will be surprised at the delicious results. Time and time again this turkey recipe and method has proved to be a real winner and has become the easiest part of a meal. Posted from shewearsmanyhats.com by Amy Johnson.
Provided by shanita2283
Categories Thanksgiving
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450-degrees 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 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees 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 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1½-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.
- Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
- Remember to reserve turkey drippings and juices for gravy.
Nutrition Facts : Calories 1214.1, Fat 68.7, SaturatedFat 24.8, Cholesterol 492.2, Sodium 1746.6, Carbohydrate 3.7, Fiber 1, Sugar 1.4, Protein 136.3
JUICY ROAST TURKEY
I can't wait to serve this juicy turkey at Thanksgiving-so I make it several times throughout the year. The aroma that wafts through the house as it bakes is almost as mouthwatering as the bird itself. -Terrie Herman, North Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate for 1-24 hours. , Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Add the onion, celery and parsley to turkey cavity. Tuck wings under turkey; tie drumsticks together. Arrange bacon over top of turkey breast. Spread butter over turkey. Pour broth and water into pan., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally. Remove turkey from oven. If desired, remove and discard bacon. Tent with foil; let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.
Nutrition Facts : Calories 535 calories, Fat 29g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 594mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 62g protein.
JUICY ROAST TURKEY
The rub makes this turkey absolutely delicious! The roasting technique comes from Fine Cooking Magazine, issue #60, but the rub is my own. This makes enough rub for a 15 to 20 lb turkey. All the herbs called for are dried, but if you are lucky enough to have fresh, by all means use that - just in larger quantities. No stuffing here, but you can certainly make some on the side.
Provided by evelynathens
Categories Whole Turkey
Time 2h15m
Yield 15-20 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 325°F Remove the neck, giblets, and tail (save these for the broth recipe) from the turkey, as well as any plastic parts, like leg connectors. Rinse the turkey well inside and out and pat it dry thoroughly with paper towels. Either stuff now, or bake the stuffing separately. Truss the turkey, if you like. Rub the turkey all over with the rub.
- For the rub: Combine all the rub ingredients together, hold back 1 1/2 tablespoonfuls of the rub, and lovingly massage the rest into your turkey, making sure you get some under the skin to flavour the meat underneath, as well.
- Put the turkey, breast side down, on a V-shaped rack in a roasting pan, preferably a heavy-duty flameproof pan so that you can make the gravy in it later. Roast the turkey (with the legs pointing to the back of the oven if possible) for 1 hour.
- With wads of paper towels in both hands, lift the turkey at the neck and tail ends and flip it breast side up. Carefully rub the rest of your herbs onto the breast. Continue roasting until a thermometer inserted in the thickest part of the thighs reads 170°F, another 2 to 2-1/2 hours (you also have to get a reading of 165F). While the turkey roasts, baste it every 30 minutes or so with pan drippings and rotate the pan occasionally for even browning. Transfer the turkey to a carving board or platter, tent it loosely with foil, and let it rest for 20 to 30 minutes (you can use the juices to make gravy at this point). Remove the trussing strings before carving.
Nutrition Facts : Calories 558.1, Fat 29.4, SaturatedFat 7.9, Cholesterol 225.8, Sodium 471, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 68
MOIST AND TENDER TURKEY (OR TURKEY BREAST)
PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/cold your turkey is when you put it in the oven. You HAVE to use an instant read thermometer to know when it is cooked. (I roast my 18-20 lbs. fresh turkey at 250°F. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.) Because of the mayo, the skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter & broth, you will not have enough pan drippings to make gravy. I've also added 1/2 cup of beer or wine to the mixture before & it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey.
Provided by Marg CaymanDesigns
Categories Poultry
Time 2h10m
Yield 1 turkey, 12 serving(s)
Number Of Ingredients 4
Steps:
- Place turkey or turkey breast in a roasting pan.
- (I use a disposable roasting pan) Combine melted butter and chicken broth.
- Pour over turkey.
- Rub mayonnaise all over turkey's exterior.
- Salt and pepper lightly if desired.
- Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
- (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
- Remove from oven and let sit for about 30 minutes before slicing.
- Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
- To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.
MAYONNAISE & HERB ROASTED TURKEY
Posted from shewearsmanyhats.com by Amy Johnson. "This recipe I'm sharing with you today for a Mayonnaise Roasted Turkey definitely calls for less. It's pretty straightforward. And no, it doesn't taste like mayonnaise. This is just one of the methods we use, but after great results each time, moist turkey, that tastes like turkey, hands-down, it's our preferred way so far."
Provided by shanita2283
Categories Thanksgiving
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450-degrees 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 450-degrees F oven for 30 minutes. Then turn the oven down to 350-degrees 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 165-degrees F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1½-2 hours. Once the thermometer reaches 165-degrees F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads at least 165-degrees F as well.
- Remove from oven. Cover loosely with foil and let rest for at least 20-30 minutes (depending on size) before carving.
- Remember to reserve turkey drippings and juices for gravy.
Nutrition Facts : Calories 1214.1, Fat 68.7, SaturatedFat 24.8, Cholesterol 492.2, Sodium 1746.6, Carbohydrate 3.7, Fiber 1, Sugar 1.4, Protein 136.3
SPICY ROAST TURKEY
This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!
Provided by Mercy
Categories Whole Turkey
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the spices into the mayonnaise until thoroughly blended.
- Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
- (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
- Roast on lowest rack of the oven at 500°F for 30 minutes.
- Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
- Reduce the oven temperature to 350°F.
- Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
- Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.
MOST PERFECT MOIST-EST TENDER-EST JUICI-EST ROAST TURKEY-EVER!
Thanks to William (Uncle Bill) Anatooskin (recipe #46262) for inspiring me with LOTS of great ideas on my Turkey. I also combined a variety of other tips found online to make this the best, moist-est (!) turkey I've ever made. Next year I think we're going to raise our own birds, and I've heard lots of folks talk about how the Butterball-variety turkeys really aren't so great, but a Butterball is exactly what I used when I did this. It was unbelievable! For marinating, it helps to have a big food-grade bag (I used a Reynolds Oven Bag Turkey Size -but for marinating, not for the cooking.) Non-stick foil is also handy as are some gallon-size Ziploc bags.
Provided by KT Scarlet
Categories Whole Turkey
Time 5h
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Prep: Two days before cooking:.
- Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
- I finished thawing mine using the cold water method two days before cooking.
- Remove turkey parts from cavities and use as you desire.
- Wash cavities well with cold water and drain as well as you can.
- Snake your hand carefully between the skin and meat to create a pocket in which to put the spices. I got up to the neck, although didn't break through, and down the sides to the hip joint. I also made a pocket in the inner thigh of each leg. I really took my time with this so I wouldn't break through the skin. I didn't do the back, but I suppose you could?.
- Mix Salt, Pepper, Garlic powder and Onion powder in a bowl.
- Using a spoonful of this mixture at a time in your hand, reach in to the pockets you have created and rub into the bird, and some in the cavity as well. When all the mixture has been used, move your hands around on the outside of the skin, and massage the bird to break up the tissues to allow the meat to absorb the rub.
- Place the whole bird in a large SEALED food safe bag. I used a Reynolds Oven Bag-Turkey Size. Refrigerate turkey for 1-2 days (I refrigerated mine for about 36 hours). (Note: I don't use the oven bag to cook the bird!).
- On the day you will serve the bird, preheat oven to 400°F I know this sounds nuts, just go with it!
- Prepare a roasting pan with a rack. I greased my rack with bacon grease. Mmmmm -- bacon -- !
- Pour 3 cups of chicken broth in the pan.
- On the stovetop, boil about 2-3 quarts water (must be scalding hot.).
- Remove the turkey from the oven bag (which you can now throw away) and place the bird in a clean sink.
- Pour hot water over the entire turkey including in the cavities. The skin will shrink tightly to the turkey, squishing in that yummy rub you put in 2 days ago! It will also help hold the natural juices in the turkey while it is cooking. I poured half of the water on the bird's back, then turned it over to pour on the breast.
- I did not stuff my bird, and since I've never stuffed a turkey, I'll defer to Uncle Bill here, and he states in his recipe to stuff the bird, line the inside of the cavity with cheesecloth, then stuff LOOSELY with your favorite dressing.
- Tie legs with a good meat wrapping twine. Alternately, some birds have a spot pre-cut at the base of their spine to push their legs through.
- Lightly salt and pepper the outside of the bird, front and back.
- Drizzle 1/4 cup olive oil across the front of the bird. Using a basting brush, your hand or a paper towel, lightly coat the bird, careful not to remove the salt and pepper (I suppose you could do these steps the other way, this is just how I did it.).
- Place the bird BACK SIDE UP (really, trust me!) on the rack. I'll warn you, this will leave lines in the breast of your bird, but a beautiful bird that's dry and tasteless is NOT going to make you the holiday hero!
- Pour the other 1/4 c of olive oil on the back of the bird, and using a basting brush, your hand or a paper towel, lightly coat the bird.
- Cover the turkey completely with aluminum foil, pinching the foil tightly to the roasting pan which will create a wonderful moist, hot, convection within the pan. Be careful to tent the foil enough so it doesn't touch the bird (it will stick) or use a layer of the non-stick foil to avoid this problem.
- Place turkey on lower rack in oven and cook for 1 hour.
- Reduce heat to 325 F and continue to cook for 45 minutes.
- Now, flip the bird over! This might take two people. My hubby used heavy work gloves covered with Ziploc bags. It was a sight! Make sure you have the roasting pan on a steady level surface where it won't slip around. Some folks talk about doing this with the pan placed on the floor.
- Re-cover and pinch the foil back down (as best you can since your pan will be hot!) Be sure to keep it from touching the bird, or use the layer of non-stick foil if you have it.
- Continue cooking the bird covered for another 90 minutes.
- Remove the foil and baste the bird. Leave a triangle-shaped piece of the non-stick foil over the breast, but leave the legs exposed. The dark meat takes longer to cook through, and covering the breast (supposedly) helps keep the leaner white meat protected from drying out.
- Baste every 15-20 minutes for the next 45 minutes.
- Take a temp reading using a meat thermometer in the thickest part of the breast, and another spot in the thickest part of the thigh, without touching bone. You want a reading of 155°F If you aren't there, continue to cook the bird until you reach 155°F
- When you reach a reading of 155°F, remove the bird, baste once more, and cover it again with foil. WAIT 30 MINUTES BEFORE CARVING. During this 30 minutes, "carryover" cooking will continue and the temperature of the bird will continue to rise. Safe cooked temperature for a turkey is 165°F as of this writing. If you make the mistake of cooking to 165° or heaven forbid 175°, you risk turning your beautiful turkey into something that's tragically desiccated.
- There is no need to baste the turkey until the last part of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first few hours, and you will keep your oven at a more consistent cooking temperature allowing your bird to cook faster.
- These are Uncle Bill's COOKING TIMES (my 21.5 pound bird was in the oven 4 1/2 hours so I think these might be a bit long, but it may depend on your oven. I would err on checking the bird sooner rather than later - you can't uncook something!).
- Left Side -Stuffed---- Right Side - Unstuffed.
- *12-14lbs.: 4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours.
- *14-16lbs.: 4 1/2 - 5 hours-- 3 3/4 - 4 hours.
- *16-18lbs.: 5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours.
- *18-20lbs.: 5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours.
- *20-22lbs.: 6 - 6 1/4 hours-- 4 1/2 - 5 hours.
- *22-24lbs.: 6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours.
More about "juicy mayo roasted turkey food"
MAYONNAISE ROASTED TURKEY | COUPLE IN THE KITCHEN
From coupleinthekitchen.com
4.6/5 (42)Total Time 4 hrs 10 minsCategory EntreesCalories 206 per serving
- Start by drying your turkey with paper towels and season generously with salt and pepper. In a small bowl, mix together the mayonnaise, herbs, salt, and pepper.
JUICY MAYO ROASTED TURKEY | MAYO IS THE SECRET WEAPON …
From facebook.com
Author Food Network
92 JUICY AND DELICIOUS THANKSGIVING TURKEY RECIPES
From foodnetwork.com
SLATHER YOUR TURKEY WITH MAYO, INSIDE AND OUT - FOOD
From foodandwine.com
MAYO-ROASTED THANKSGIVING TURKEY WITH GRAVY RECIPE
From cooking.nytimes.com
4/5 (338)Category Poultry, Main CourseServings 10-14Total Time 2 hrs
A MAYONNAISE ROASTED TURKEY RECIPE FOR THE JUICIEST BIRD YET
From barleymowchiswick.com
MAYONNAISE ROASTED TURKEY - GRATEFUL
From makeitgrateful.com
EASY AIR FRYER TURKEY CROWN - EFFORTLESS FOODIE
From effortlessfoodie.com
NO-FAIL, JUICY THANKSGIVING TURKEY - MAYO ROASTED TURKEY
CHIPOTLE MAYONNAISE-ROASTED TURKEY RECIPE - JUSTIN CHAPPLE
From foodandwine.com
HOW TO USE MAYO TO MAKE A PERFECTLY JUICY THANKSGIVING TURKEY
From youtube.com
THIS THANKSGIVING TURKEY RECIPE IS EASY AND FOOLPROOF - THE NEW …
From nytimes.com
HOW TO COOK A BONELESS TURKEY ROAST? - TEST FOOD KITCHEN
From testfoodkitchen.com
THANKSGIVING SIDE DISHES: GET THE BEST RECIPES FOR AN EASY, TASTY MEAL
From usatoday.com
A MAYONNAISE ROASTED TURKEY RECIPE FOR THE JUICIEST BIRD …
From huffpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love