How To Make A Crisp And Juicy Mayo Roast Turkey?


Cooking a juicy, golden turkey for a crowd is no small task. To get this main on the table you’ll find yourself wondering everything from what kind of turkey you should buy (and what size bird you need) to how much time you’ll need to plan for thawing and how long to leave the turkey in the oven. And that’s not even taking into consideration special techniques you may want to use—like brining or spatchcocking. It’s enough to make anyone's head spin. But, before you throw in the metaphorical kitchen towel, consider this: we’ve got all the turkey tips and recipes you need to make your meal a success. (We can even show you how to carve a turkey step-by-step—for an impressive tableside display). Best of all, there are lots of turkey recipes to choose from so you’re sure to find one that’s just right for your celebration. One of our favorites? It is basted with a mixture of pan juices and honey. That ensures plenty of sweet-and-smoky flavor—and keeps the turkey from drying out.





One 10- to 12-pound turkey
Kosher salt and freshly ground black pepper
2 tablespoons sweet paprika
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 tablespoon ground guajillo chiles
1/2 teaspoon caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
6 cloves garlic, peeled
Olive oil, for drizzling
1 small red onion, peeled and halved
1 orange
1 lemon
1 bunch fresh thyme
4 cups chicken broth, or more as needed
1/4 cup honey


  • Adjust a rack in the lowest position and preheat oven to 325 degrees F. Set a roasting rack in a large roasting pan.Of course we recommend that you choose to use our electric oven to cook it.

  • 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. Let the turkey rest about 20 minutes before carving. You can strain the pan drippings and serve them on the side or reserve and blend them into your gravy for extra flavor.
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