Herb Roasted Turkey With Mayonnaise Coating

5 from 3 votes

The mayonnaise and fresh herb coating on this easy-to-make roasted turkey locks in moisture for a juicy, flavorful bird—no basting required.

Prep Time30

Cook Time3

Resting time30

Total Time4

Course: Entrées

Cuisine: American

Servings: servings

10 to 13 lb turkey (fresh or frozen and fully defrosted) neck and giblets removed
Salt and freshly ground black pepper
1 sprig fresh rosemary
2 sprigs fresh thyme
1 small bunch fresh sage
1 yellow onion quartered
1 stalk celery cut into 4 pieces
1 carrot cut into 4 pieces
3 to 4 cups low-sodium chicken broth plus more for gravy
1/4 cup cornstarch
1/3 cup water

Coat a roasting pan and rack with nonstick spray. Drain any liquid that may have accumulated in the turkey's cavity and thoroughly pat the bird dry with paper towels inside and out.
Season the inside of the turkey's cavity with salt and pepper, then add the rosemary, thyme, sage, onion, celery, and carrot.
Tuck the wings behind and under the back of the bird and tie the drumstick ends together with kitchen twine. Place the turkey, breast side up, on the roasting rack and set aside, uncovered, for 1 hour to take the chill off.

Position a rack in the lower portion of the oven and preheat to 425°F. If you have a convection oven and can shut off the fan, we recommend doing that. If not, lower the starting temperature to 400°F.

Combine the mayonnaise, sage, thyme, rosemary, and garlic powder in a mixing bowl.
Starting at the tail end of the turkey, gently work your fingers under the skin of the breast to loosen it from the meat. Be careful not to tear it or detach it completely.
Using a spoon, place a small dollop of the herbed mayo under the skin on either side of the breast. Remove the spoon and use your fingers to distribute the mayo as evenly as possible from the outside of the skin.
Using a spatula, coat the turkey completely with half of the remaining mayonnaise-herb mixture, being careful to get the mixture into the crevices where the legs and wings meet the body.
Season the turkey as evenly as possible with salt and freshly ground black pepper.

Position a rack in the lower portion of the oven and preheat it to 425°F.
Pour 2-1/2 cups of chicken broth into the bottom of the roasting pan. Roast the turkey for 30 minutes at 425°F, then rotate the roasting pan in the oven to ensure even browning and reduce the temperature to 325°F.
Continue roasting for 45 minutes longer, then remove the turkey from the oven, and coat it with the remaining half of the herbed mayonnaise. Add another 3/4 to 1 cup of chicken broth to the roasting pan. Return the turkey to the oven, rotating the pan again.

Roasting time for a whole, unstuffed turkey is approximately 13 minutes per pound, so at this point, depending on size, you can expect to cook the bird for an additional 1 to 1-3/4 hours. This time can vary, so begin to check the internal temperature 45 minutes after returning the turkey to the oven and every 15 to 20 minutes thereafter.
Tip: To properly check the temperature, insert an instant-read thermometer into the meatiest part of the thigh. Be careful not to touch the bone with the thermometer, or you won't get an accurate reading.
Turkey is done when the internal temperature of the thigh registers 165°F. Remove the turkey from the oven, reserve the pan juices for gravy, and let it rest for 30 minutes before carving.

While the turkey rests, skim any excess fat from the pan juices and transfer to a 4-cup measure. If you are short on juices, add extra chicken broth to equal 3 cups of liquid total. Pour the broth into a saucepan and bring to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and water. Add to the simmering broth and continue whisking until thickened and smooth. Season to taste with salt and freshly ground black pepper. Transfer to a bowl or gravy boat for serving.

If at any time during the roasting, you feel the turkey is browning too quickly, tent some aluminum foil over the top.