Mayo-Seasoned Turkey

  • 11-13 lb. whole turkey, thawed (This may take several days. Plan ahead.)
  • 4 tablespoons Italian seasoning
  • 1 tablespoons garlic powder or 2 tablespoons fried garlic (Available in Asian groceries.)
  • 1 1/2 cups mayonnaise
  • 1-2 tablespoons Kosher salt
  • 1-2 tablespoons pepper
  • 2 apples, rough chopped
  • 1 large onion, rough chopped
  • 1/2 cup (1 stick) salted butter

Preheat the oven to 450°F.

Place your turkey in a roasting pan using a rack, if desired. (It's desired, trust me. Removing the bird is so much easier with a rack.)

Add the Italian seasoning and garlic to the mayonnaise; combine well. Rub mayonnaise/herb mixture all over the outside and interior of the turkey. For the juiciest white meat ever, flip the turkey downward and roast it with the breast facing down. It's not a traditional way to roast a turkey, but come on. You've already slathered it in mayonnaise. Why not try another fun trick?

Liberally salt and pepper the turkey. Add the apples and onion, inside and beneath, and tuck the butter, cut into 2 tablespoon chunks, inside the cavity.

Roast the turkey in the 450°F oven for 30 minutes. Then turn the oven down to 350°F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch the bone. Continue roasting, uncovered, until the internal thermometer reaches 160°F. Cover the legs with aluminum foil partway through roasting, if desired. Depending on size of your turkey, total cook time will be around 1 1/2 to 2 hours.

Remove the turkey from the oven. Tent it with aluminum foil and let it rest for about 20 minutes before carving. Reserve the turkey drippings and juices for some fantastic gravy and enjoy the results from your new favorite way to roast turkey!

  • Yields: 6-8 servings
  • Preparation Time: 2 hours
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