Why Put Mayonnaise on Turkey? The Secret to Juicy, Flavorful Holiday Bird

Mayonnaise is a very polarizing food ― you either love it or you hate it. Some people happily slather it on their sandwiches while others are so repulsed by it they went as far as to create a Facebook group called “I hate Mayonnaise.”

And this isn’t just about sandwiches. Many cooks swap out the butter in their chocolate cakes for mayo, creating a moist and decadent cake. Some are using mayo in their biscuits to replace the butter, adding it to their mashed potatoes or even incorporating it to their burger mixture.Advertisement

But here’s a new one for you: What about using mayonaise in your Thanksgiving turkey? Instead of making a compound butter to stuff under the turkey skin, I like to use a delicious seasoned mayo. It’s a genius idea, and let me tell you why. Advertisement

First off, I can never remember to leave the butter out overnight to soften. When you use mayo instead of butter, you don’t have to worry because it’s already at the perfect consistency ― it won’t be so hard that you’ll tear the skin fo the turkey trying to stuff it underneath. You can still add all your favorite herbs and aromatics ― thyme, parsley sage, rosemary, garlic, lemon, etc.

Second, using mayo makes the skin super crispy while keeping the inside of the turkey incredibly juicy, tender and flavorful. Third, this recipe couldn’t be easier. Mayo adds moisture throughout the cooking process, keeping the meat moist so there’s no need to brine it beforehand. There’s also no need to baste while cooking because the oil in the mayo will naturally help the skin crisp. Advertisement

Trust me on this one. You’re going to want to try this technique this Thanksgiving holiday. It might seem a little shocking to slather your turkey with mayo, but I promise you won’t be disappointed. You’ll have everyone asking how you made such a flavorful, juicy turkey.

2. Rinse turkey and pat dry, removing giblets and neck. Generously season the inside of the bird with salt and pepper – the more the better. Let turkey stand at room temperature for at least one hour to dry the skin.

4. Rub half of the mayo mixture under the skin. Use remaining half to rub all over the outside of the skin. Generously season with salt and pepper. Advertisement

6. Turn oven down to 350 degrees F and continue cooking until turkey reaches 165 degrees F in the thickest part of the thigh, about 1 1/2 to 2 hours.

Turkey is the centerpiece of many holiday meals. For Thanksgiving, Christmas and other celebrations, a roasted turkey is tradition But cooking the bird just right can be tricky. If the turkey is undercooked, bacteria can develop If it’s overcooked, the meat dries out. No one wants to carve a turkey to find dry, stringy meat inside.

So how do you ensure a juicy, delicious turkey? The secret is mayonnaise. Slathering the turkey with mayo helps keep the meat incredibly moist and tender. Here’s why it works and how to do it for your next holiday meal.

Why Mayo Keeps Turkey So Juicy

Using mayonnaise to roast turkey may seem unorthodox. But it’s a technique used by professional chefs and home cooks alike. The science and cooking method behind it make perfect sense.

Mayonnaise contains oil and egg yolks. When the turkey is coated with mayo and roasted, the oil and yolks essentially baste the turkey from the inside out. The oil seals in moisture and flavor. The eggs promote browning and add richness.

As the turkey cooks, the mayo liquefies. It permeates deep into the meat, keeping it succulent and tender. The mayo also promotes even browning and golden, crispy skin.

Chef Justin Chapple has demonstrated this trick on Food Network He notes that it works much better than just rubbing butter or oil on the outside of the turkey The mayo permeates and bastes the meat throughout the cooking process,

Benefits of Mayo-Roasted Turkey:

Incredibly moist, juicy meat
Savory roasted flavor
Golden crispy skin
Even browning
Foolproof method for perfect turkey

How to Roast a Turkey with Mayo

Roasting a turkey with mayonnaise is easy Here are step-by-step instructions

Ingredients:

Whole turkey (thawed if frozen)
1 cup mayonnaise
Herbs and seasonings (optional)

Directions:

Remove giblets from the turkey cavity. Rinse turkey and pat dry with paper towels.
Loosen the skin from the breast and thighs by gently slipping fingers between skin and meat. Be careful not to tear skin.
In a small bowl, mix the mayonnaise with any desired herbs or spices. Options include lemon zest, thyme, rosemary, sage, paprika, garlic powder, salt and pepper.
Use a spoon or your fingers to spread some seasoned mayo directly onto the meat under the loosened skin, especially on the breast and thighs.
Spread mayo all over the outside of the turkey, coating it completely. Rub it into the skin.
Bake the turkey as you normally would, following recipe directions for time and temperature. The mayo helps promote browning and keeps the meat juicy.
If the skin browns too quickly, cover turkey loosely with foil. Remove it for the last 30 minutes to crisp the skin.
Let turkey rest at least 30 minutes before carving. The juices will distribute through the meat.
Carve turkey and serve with your favorite holiday sides and sauces. Enjoy the juiciest turkey ever!

The mayo roasting method can be used for a whole turkey or just turkey breasts. Don’t worry – it doesn’t make the turkey taste like mayonnaise. It simply bastes it for unbelievable juiciness and flavor.

Questions About Mayo-Roasted Turkey

If you’re new to the mayonnaise turkey technique, you probably have some questions. Here are answers to some frequently asked questions:

Is it safe to roast a turkey with mayonnaise?

Yes, it’s completely safe. The turkey cooks to the proper internal temperature of 165°F which kills any bacteria. The mayo simply bastes and flavors it.

Does the turkey taste like mayonnaise?

Nope, the mayo just keeps the meat super moist. The turkey tastes like delicious roasted turkey.

What kind of mayo should I use?

You can use regular mayo, olive oil mayo, or flavored mayonnaise. Homemade mayo works too.

Should I rub butter under the skin too?

No need – the mayo does the job! Butter would be redundant.

Can I stuff the turkey after rubbing it with mayo?

Absolutely! Stuff and truss the turkey as you normally would.

Do I need to baste the turkey while it cooks?

Basting is unnecessary since the mayo essentially bastes the turkey from the inside out.

What about leftovers?

Mayo-roasted turkey makes fantastic leftovers. The meat stays juicy for sandwich meat, casseroles, soups and other recipes.

Make Moist, Delicious Turkey with Mayo

If dry turkey has been your nemesis, give the mayonnaise method a try this holiday season. Just be sure to use real mayonnaise, not a soy-based imitation product. The eggs and oil in regular mayo work the basting magic.

Let guests think you have the secrets of a gourmet chef. Mayo-roasted turkey looks, smells and tastes incredible. The moist, tender meat and crispy herbed skin will have everyone begging for seconds.

This simple trick takes the guesswork and stress out of roasting the holiday bird. Turkey with mayo is a foolproof way to enjoy perfect meat along with all your favorite trimmings. Ditch the dried-out turkey woes and make it a moist and memorable meal!

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Ingredients

1 (10 to 12 pound) fresh turkey
1 cup mayonnaise
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
4 cloves garlic, minced
Zest and juice of 1 lemon
Kosher salt and pepper

Directions

1. Preheat oven to 425 degrees Fahrenheit

3. In a small bowl, combine mayo, fresh herbs, garlic, lemon zest and juice.

4. Rub half of the mayo mixture under the skin. Use remaining half to rub all over the outside of the skin. Generously season with salt and pepper. Advertisement

5. Transfer to roasting pan and cook for 30 minutes.

6. Turn oven down to 350 degrees F and continue cooking until turkey reaches 165 degrees F in the thickest part of the thigh, about 1 1/2 to 2 hours.

7. Remove from oven and let rest for 30 minutes before carving.

HOW TO COOK CHRISTMAS TURKEY? ( MAYO VS. DEEP FRIED)

FAQ

Why do people put mayonnaise on a turkey?

Mayo adds moisture throughout the cooking process, keeping the meat moist so there’s no need to brine it beforehand. There’s also no need to baste while cooking because the oil in the mayo will naturally help the skin crisp.

Is mayo a good binder for turkey?

Apply a thin coat of good-ol’ mayonnaise to you turkey breasts before seasoning, and you’ll get better adhesion and better “bark.” The proteins in the mayo act as a simple glue when they heat up, binding with the spices.

Why put mayo on meat before cooking?

Mayonnaise is (of course) a common condiment. And while people happily add it to a roast beef sandwich, it’s much more unusual to see it used with cooking steaks. Coating a steak in mayo is supposed to help achieve a golden brown crust and promote a more epic sear, and I wanted to put that to the test!

Why do people cook with mayonnaise?

“The fats in mayonnaise help to lock in moisture during cooking, and its protein browns quickly, resulting in a succulent final product with a nice crust.