Juicy turkey in mayonnaise
Votes: 3
Time: 3 hours 15 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 772, total fat 47 G., saturated fats 9 G., proteins 78 G., carbohydrates 6 G., fiber 2 G., cholesterol 269 mg, sodium 1293 mg, sugar 1 G.
Calories 772, total fat 47 G., saturated fats 9 G., proteins 78 G., carbohydrates 6 G., fiber 2 G., cholesterol 269 mg, sodium 1293 mg, sugar 1 G.
If you're used to generously buttering your bird before roasting, try this version with mayonnaise. The mayonnaise serves a dual purpose: it adds flavor and aroma to the turkey and helps to juicy the breast, which can often be dry. What's especially wonderful is that the skin browns beautifully without constantly basting it with the juices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups mayonnaise
- 1 tbsp paprika
- 4 tsp dried parsley
- 2 tsp garlic powder
- 2 tsp dried thyme
- 2 tsp ground sage
- 1 teaspoon hot sauce or a pinch of cayenne pepper
- 1 turkey weighing 4.5–5.5 kg.
- 1 medium onion, cut into quarters
- 1 head of garlic, cut in half across the cloves
- A few sprigs of fresh herbs (thyme, parsley, rosemary and sage)
- 2 bay leaves
- Special equipment: baking rack, large baking sheet
We recommend
Recipes with similar ingredients: turkey, bay leaf, thyme, rosemary, sage, ground cayenne pepper, garlic powder, paprika, mayonnaise
Cooking the dish according to the recipe:
- Position a rack on the lowest shelf of the oven and preheat the oven to 160°C (325°F). Place the rack in a large baking dish.
- In a medium bowl, combine mayonnaise, paprika, dried parsley, garlic powder, dried thyme, ground sage, hot sauce, 2 tablespoons salt, and 2 teaspoons black pepper. Set aside.
- Remove the turkey giblets and set them aside for other uses. Dry the bird thoroughly with paper towels, inside and out. Brush the turkey with the mayonnaise mixture over the entire surface, including the cavity, being careful to coat as evenly as possible, especially on the breast to ensure even browning. Fill the cavity with onion, garlic, herb sprigs, and bay leaf.
- Place the bird breast-side up on the prepared rack. Cover the bird with foil.
- Roast the turkey for 2 hours. Remove the foil and increase the oven temperature to 425°F (220°C). Pour 1 cup of water into the bottom of the roasting pan to prevent burning the skin, and continue roasting until a thermometer inserted into the thigh registers 165°F (74°C), 30–45 minutes. Let the turkey rest for about 20 minutes before carving. You can strain the liquid from the roasting pan and serve it as a sauce or use it to make a gravy.
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