Homemade Mayo Roasted Turkey

I never thought mayonnaise belonged anywhere near a turkey until a potluck dinner changed everything. My neighbor brought over this golden-brown bird that looked like it had been basted for hours, but she swore all she did was slather it with mayo before popping it in the oven.

Turns out, mayo is kind of a secret weapon for roasting turkey. The oil keeps the meat moist while the surface gets crispy and brown. Plus, you don’t have to stand there with a baster every twenty minutes. You just coat the bird, season it, and let the oven do its thing.

What Kind of Turkey Should I Use?

For this recipe, you’ll want to use a fresh or frozen whole turkey that’s been completely thawed – and I mean completely. If you’re buying frozen, plan ahead because a 12-14 pound bird needs about 3-4 days to thaw safely in the refrigerator. Fresh turkeys are great if you can find them at your local butcher or grocery store, though they tend to be a bit pricier. Whether you go with a standard turkey or a heritage breed, just make sure it’s fully thawed before you start because any ice crystals left inside will mess with your cooking time and could leave you with unevenly cooked meat.

Options for Substitutions

This mayo roasted turkey recipe is pretty straightforward, but here are some swaps you can make if needed:

• Mayonnaise: This is the star of the recipe and really shouldn’t be substituted – it’s what keeps the turkey moist and creates that golden skin. If you’re out of regular mayo, you can use avocado oil mayo or even Greek yogurt mixed with a bit of olive oil, though the results won’t be quite the same.
• Fresh herbs: Fresh herbs work best here, but if you only have dried, use about 1 tablespoon of dried sage, 1 tablespoon dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried oregano. Just remember that dried herbs are more concentrated than fresh.
• Celery and onion: These are mainly for the roasting pan to add flavor and moisture. You can swap in carrots, parsnips, or even quartered apples if that’s what you have on hand.
• Salted butter: Unsalted butter works fine – just add an extra pinch of salt to make up for it. You could also use olive oil or vegetable oil in a pinch.
• Coarse salt: Regular table salt works too, but use a bit less since it’s finer and more concentrated. Start with about 1 tablespoon and adjust to taste.

Watch Out for These Mistakes While Roasting

The biggest mistake you can make with mayo roasted turkey is not ensuring your bird is completely thawed – a partially frozen turkey will cook unevenly and could leave you with raw spots near the bone, so plan for 24 hours of thawing time in the fridge for every 4-5 pounds of turkey.

Another common error is applying the mayonnaise too thick or too thin – you want an even layer about 1/8 inch thick that covers the entire bird, which helps create that golden, crispy skin while keeping the meat moist underneath.

Don’t skip patting the turkey completely dry with paper towels before applying the mayo, as any excess moisture will prevent the skin from crisping up properly and can make your coating slide right off.

Finally, resist the urge to keep opening the oven door to check on your turkey, since each peek drops the temperature by 25-50 degrees and extends your cooking time – instead, use a meat thermometer to check when the thickest part of the thigh reaches 165°F.

What to Serve With Mayo Roasted Turkey?

This mayo roasted turkey is perfect for your holiday table alongside all the traditional fixings like mashed potatoes, stuffing, and cranberry sauce. The herbs in the turkey pair really well with roasted vegetables like carrots, Brussels sprouts, or green beans tossed with a little butter and garlic. Don’t forget to make gravy from the drippings – the mayo creates an incredibly moist bird that produces some of the best pan juices you’ll ever taste. Round out your meal with some dinner rolls for soaking up that gravy, and maybe a simple arugula salad to balance out all the rich, comforting flavors on your plate.

Storage Instructions

Store: Once your turkey has cooled down, carve off the meat and store it in airtight containers in the fridge for up to 4 days. I like to separate the white and dark meat into different containers so everyone can grab their favorite. The meat stays moist and makes amazing sandwiches or salads throughout the week.

Freeze: Turkey freezes really well for up to 3 months. Slice or shred the meat first, then portion it into freezer bags and squeeze out as much air as possible. I usually freeze it in 2-cup portions so I can thaw just what I need for a recipe.

Use Leftovers: When you’re ready to use your frozen turkey, thaw it overnight in the fridge. You can eat it cold in sandwiches or wraps, or warm it gently in the microwave or on the stovetop with a splash of broth to keep it from drying out.

 

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 8800-10500
• Protein: 950-1100 g
• Fat: 640-740 g
• Carbohydrates: 35-50 g

Ingredients

For the turkey:

• 1 large onion (chopped into 1/2-inch pieces)
• 1-2 tbsp ground black pepper
• 3 stalks celery (chopped into 1/2-inch pieces)
• 1-2 tbsp coarse salt
• 1 whole turkey (12 to 14 lb, fully thawed)
• 1/2 cup salted butter (for basting, adds rich flavor)

For the herb mayo rub:

• 2 to 3 sprigs rosemary (leaves removed and finely chopped)
• 1 1/2 cups mayonnaise (I use Hellmann’s for best results)
• 5 to 6 sprigs fresh thyme (leaves removed and minced)
• 2 to 3 sprigs oregano (leaves removed and minced)
• 6 to 7 fresh sage leaves (finely chopped, about 1 tbsp)

Step 1: Prepare the Herb-Mayo Rub and Mise en Place

• 1 1/2 cups mayonnaise
• 6 to 7 fresh sage leaves
• 5 to 6 sprigs fresh thyme
• 2 to 3 sprigs rosemary
• 2 to 3 sprigs oregano
• 3 stalks celery
• 1 large onion
• 1/2 cup salted butter

Start by removing all herb leaves from their sprigs and finely chopping the sage, thyme, rosemary, and oregano—this prep work is easiest done before touching the turkey.

In a small bowl, combine the mayonnaise with all the fresh herbs, stirring until evenly distributed.

The mayo acts as an excellent binder and will help the herbs cling to the turkey’s skin while creating a golden, flavorful crust.

Meanwhile, chop the celery and onion into ½-inch pieces and have your butter ready.

I like to do all my herb prep work with a sharp knife rather than a food processor because it prevents bruising the delicate leaves, which preserves their fresh flavor.

Step 2: Season and Prepare the Turkey for Roasting

• 1 whole turkey
• herb-mayo mixture from Step 1
• celery, onion, and butter from Step 1
• 1-2 tbsp coarse salt
• 1-2 tbsp ground black pepper

Pat the fully thawed turkey dry inside and out with paper towels—this is crucial for achieving crispy skin.

Season the interior generously with coarse salt and pepper, then stuff the cavity with the chopped celery, onion, and butter.

This aromatic filling will infuse the turkey with flavor from the inside while the butter bastes the meat as it roasts.

Now generously rub the herb-mayo mixture all over the exterior of the turkey, making sure to work it under any loose skin and coating all surfaces evenly.

Season the outside again with salt and pepper to taste.

Step 3: High-Heat Initial Roast to Build Golden Skin

• prepared turkey from Step 2

Heat your oven to 450°F and place the prepared turkey breast-side up in a roasting pan.

The high initial temperature will quickly brown and crisp the skin, sealing in juices and creating that beautiful golden exterior.

Roast at 450°F for exactly 30 minutes without opening the oven door, as each peek lets heat escape and extends cooking time.

Step 4: Lower Temperature and Cook Through to Doneness

• turkey from Step 3

After 30 minutes, reduce the oven temperature to 350°F and continue roasting.

At this lower temperature, the turkey will cook through gently without the exterior burning.

Roast for approximately 1.5 to 2 hours, depending on the exact weight of your bird.

Use an instant-read meat thermometer inserted into the thickest part of the thigh (without touching bone) and the thickest part of the breast—both must read 165°F for food safety.

I find it helpful to start checking the temperature around the 1-hour-15-minute mark so I’m not caught off guard.

If the skin begins to darken too much before the meat reaches temperature, tent the turkey loosely with foil.

Step 5: Rest and Serve

• cooked turkey from Step 4

Once the turkey reaches 165°F in both the thigh and breast, remove it from the oven and tent it loosely with foil.

Let it rest for 20 to 30 minutes—this resting period is essential as it allows the juices to redistribute throughout the meat, ensuring moist and tender slices.

While the turkey rests, you can prepare any side dishes or make pan gravy from the drippings in the roasting pan.

After resting, carve the turkey and serve immediately.