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 whole turkey (12 to 14 lb, fully thawed)
• 3 stalks celery, chopped
• 1 large onion, chopped
• 1/2 cup salted butter (1 stick)
• 1-2 tbsp coarse salt
• 1-2 tbsp ground black pepper

For the herb mayo rub:

• 1 1/2 cups mayonnaise
• 6 to 7 fresh sage leaves, chopped
• 5 to 6 sprigs fresh thyme (leaves removed)
• 2 to 3 sprigs rosemary (leaves removed)
• 2 to 3 sprigs oregano (leaves removed)

Step 1: Preheat Oven and Prepare Turkey

• 1 whole turkey (12 to 14 lb, fully thawed)

Set your oven to preheat at 450°F.

Place the fully thawed turkey in a large roasting pan.

This ensures that the turkey will start roasting as soon as you’re ready with the rest of the prep.

Step 2: Make Herb Mayonnaise Mixture

• 1 1/2 cups mayonnaise
• 6 to 7 fresh sage leaves, chopped
• 5 to 6 sprigs fresh thyme (leaves removed)
• 2 to 3 sprigs rosemary (leaves removed)
• 2 to 3 sprigs oregano (leaves removed)

Remove the leaves from the sage, thyme, rosemary, and oregano stems.

Finely chop the sage leaves, and remove the leaves from the thyme, rosemary, and oregano sprigs.

Combine the chopped sage, thyme leaves, rosemary leaves, oregano leaves, and mayonnaise in a bowl.

Mix together thoroughly to make a flavorful spread for the turkey.

I find that using fresh herbs here gives the turkey an incredible aroma.

Step 3: Season and Stuff the Turkey

• mayonnaise and herb mixture from Step 2
• 1-2 tbsp coarse salt
• 1-2 tbsp ground black pepper
• 3 stalks celery, chopped
• 1 large onion, chopped
• 1/2 cup salted butter (1 stick)

Rub the mayonnaise and herb mixture from Step 2 all over the outside and interior cavity of the turkey.

Generously season the turkey with coarse salt and ground black pepper, both inside and out.

Stuff the cavity with the chopped celery and chopped onion, spreading some around the roasting pan as well.

Tuck the stick of salted butter inside the cavity for extra moisture and flavor.

Step 4: Roast the Turkey

Roast the prepared turkey in the preheated 450°F oven for 30 minutes.

After that, lower the oven temperature to 350°F.

Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.

Continue roasting, uncovered, until the internal thermometer registers 165°F.

The process should take about 1 1/2 to 2 hours, depending on the turkey’s size.

If necessary, cover the legs with foil partway through roasting to prevent over-browning.

Once the thigh reads 165°F, check the thickest part of the breast to be sure it also reaches 165°F.

Step 5: Rest and Serve the Turkey

Remove the turkey from the oven and loosely cover it with foil.

Let it rest for at least 20-30 minutes before carving—this helps keep the juices inside for a moist result.

I always remind myself to reserve those flavorful drippings and juices for making a delicious homemade gravy later.

Homemade Mayo Roasted Turkey

Delicious Homemade Mayo Roasted Turkey recipe with step-by-step instructions.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 22 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings 4

Calories 9650 kcal

Ingredients

  

For the turkey:

• 1 whole turkey (12 to 14 lb, fully thawed)
• 3 stalks celery, chopped
• 1 large onion, chopped
• 1/2 cup salted butter (1 stick)
• 1-2 tbsp coarse salt
• 1-2 tbsp ground black pepper

For the herb mayo rub:

• 1 1/2 cups mayonnaise
• 6 to 7 fresh sage leaves, chopped
• 5 to 6 sprigs fresh thyme (leaves removed)
• 2 to 3 sprigs rosemary (leaves removed)
• 2 to 3 sprigs oregano (leaves removed)

Instructions

 

• Set your oven to preheat at 450°F. Place the fully thawed turkey in a large roasting pan. This ensures that the turkey will start roasting as soon as you’re ready with the rest of the prep.
• Remove the leaves from the sage, thyme, rosemary, and oregano stems. Finely chop the sage leaves, and remove the leaves from the thyme, rosemary, and oregano sprigs. Combine the chopped sage, thyme leaves, rosemary leaves, oregano leaves, and mayonnaise in a bowl. Mix together thoroughly to make a flavorful spread for the turkey. I find that using fresh herbs here gives the turkey an incredible aroma.
• Rub the mayonnaise and herb mixture from Step 2 all over the outside and interior cavity of the turkey. Generously season the turkey with coarse salt and ground black pepper, both inside and out. Stuff the cavity with the chopped celery and chopped onion, spreading some around the roasting pan as well. Tuck the stick of salted butter inside the cavity for extra moisture and flavor.
• Roast the prepared turkey in the preheated 450°F oven for 30 minutes. After that, lower the oven temperature to 350°F. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Continue roasting, uncovered, until the internal thermometer registers 165°F. The process should take about 1 1/2 to 2 hours, depending on the turkey’s size. If necessary, cover the legs with foil partway through roasting to prevent over-browning. Once the thigh reads 165°F, check the thickest part of the breast to be sure it also reaches 165°F.
• Remove the turkey from the oven and loosely cover it with foil. Let it rest for at least 20-30 minutes before carving—this helps keep the juices inside for a moist result. I always remind myself to reserve those flavorful drippings and juices for making a delicious homemade gravy later.