Mayonnaise Herb Roasted Turkey Food

HERB ROASTED TURKEY

Steps:

• Rub the surface of the turkey and sprinkle cavity with salt and pepper.
• Place 12 sprigs of thyme in cavity.
• In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs.
• Place the turkey, breast side up, over the vegetables.
• Drizzle butter over turkey and sprinkle with minced herbs.
• Cover loosely with foil.
• Bake at 325*F for 2 1/2 hours.
• Remove foil; bake 1 1/2 to 2 hours longer, basting every 20 minutes.
• Cover and let stand for 20 minutes before carving.
• For gravy, add a couple of cups of stock to vegetables in pan and heat to deglaze.
• Strain into a saucepan and thicken with some flour and water.
• (I put some cold water into a jar, add a few TBS of flour, screw the lid on and shake it til it is well mixed. Then I strain it thru a tea strainer to keep any lumps of flour out).

MAYONNAISE & HERB ROASTED TURKEY

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.

JUICY MAYO ROASTED TURKEY

Steps:

• Adjust a rack in the lowest position and preheat oven to 325 degrees F. Set a roasting rack in a large roasting pan.
• Stir together the mayonnaise, paprika, dried parsley, garlic powder, dried thyme, ground sage, hot sauce, 2 tablespoons salt and 2 teaspoons black pepper in a medium bowl. Set aside.
• Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Rub the mayonnaise mixture all over the turkey, including the cavity, trying to make it as smooth as possible, especially on the breast so it browns evenly. Stuff the cavity with the onion, garlic, herb sprigs and bay leaves.
• Set the bird breast-side up on the prepared roasting rack. Tent the bird with foil.
• Roast the turkey for 2 hours. Remove the foil and increase the oven temperature to 425 degrees F. Add a cup of water to the bottom of the pan so that the drippings don't burn and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh, 30 to 45 minutes. You can strain the pan drippings and serve them on the side or reserve and blend them into your gravy for extra flavor.
• Remove the turkey from the oven and let rest about 20 minutes then carve and serve.

MAYONNAISE ROASTED TURKEY

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.

MOUTHWATERING HERB ROASTED TURKEY

Steps:

• Note: Throughly thaw the turkey before starting any of these steps.
• Preparation: Mix all the spices in a bowl then add the oil to the mixture. Set aside to use later.
• Remove the neck & giblets from the cavities, use as you desire or throw away.
• In a clean sink, rinse the turkey both inside & out with cold water. Leave the turkey in the sink for the next steps.
• With the breast side down lift the skin near the rear of the turkey. Use a knife & carefully cut away the membranes holding the skin to the turkey.
• (You do not want to remove the skin completely. You only want to be able to get your hand under the skin. Make sure the skin is still attached at all sides or you will have difficulty later).
• Flip the turkey over and do the same with the other side.
• Now that the breast side is up, take a small amount of the spice mixture in your palm. Rub the mixture over the meat, under the skin. You want a thin layer over all the breast.
• Flip the turkey back over and do the same with the other side. (Make sure there is a little mixture left over for the legs and wings).
• Boil a kettle of scalding hot water.
• Take several toothpicks & secure the skin down at the openings of the turkey. (It will be loose since you cut away the membranes).
• Pour hot water over the entire turkey. The skin will shrink tightly to the bird as you pour the water. (This will help hold the natural juices in the turkey while it is cooking).
• Remove the toothpicks. Salt & pepper the inside of the turkey liberally.
• Take the rest of the mixture & spread it over the legs, wings, & the outside of the turkey (in that order).
• Cooking: Preheat the oven to 350 degrees.
• Place a pop-up turkey timer into the breast of the bird. (If it doesn't already have one).
• Pour the can of chicken broth into the bottom of a roasting pan. Then place the turkey breast side down in the pan; cover loosely with foil.
• Note: A 12lb turkey, like I used, should take around 4 hours to cook.
• Cook the turkey for 3 hours with the foil on. Then uncover the turkey, baste with the broth in the pan, and then flip the turkey over.
• Cook for the last hour with the breast side up so it can brown. The turkey is done when the red part of the timer pops up.
• Note: The broth and spices in the bottom of the pan can be used to make a great tasting gravy.