There's nothing worse than laboring over a Thanksgiving turkey for hours, only for it to emerge from the oven dry. Luckily, our Culinary Director-at-Large, Justin Chapple, has a Mad Genius Tip that will get you juicy meat every. single. time. The secret? Mayonnaise.
It may sound unusual, but when you cover your turkey with mayonnaise, it bastes it during the roasting process, keeping the meat moist and tender. And before you ask, no, it doesn't make the turkey taste like mayonnaise, either, so mayonnaise-haters need not worry. With this hack, you'll win Thanksgiving—so grab a jar and get cooking.
Make the chipotle mayonnaise
You didn't think we'd ask you to just put straight mayo on this turkey, did you? Justin chops up one tablespoon of fresh thyme and adds it to a mixing bowl, along with one cup of mayonnaise and lemon zest—zest the whole lemon directly into the bowl, and then quarter it and save the pieces for later. After that, he grates in three garlic cloves. These are all basic holiday flavors, he notes—the real kick comes from the minced chipotle chiles, which he adds next, mixing everything together.
Loosen the skin
You want to put the mayo on the outside and inside of the turkey so it gets extra juicy. To prep it, Justin carefully slides his fingers between the skin and the turkey breast to loosen it—then, he repeats with the thighs. Although it looks awful, he says, this step is crucial and helps get the mayonnaise under the skin.
Fold the wing tips …
Justin recommends folding the wing tips back, so that you can get as much heat around the turkey as possible.
… and start slathering on that mayo
Take a teaspoon, scoop up some mayo, and put it under the skin right above the breast. With a twist, scoop it off the spoon so it stays under the skin, and then use your fingers (on top of the skin) to help spread it out. Do the same thing on the other side, and spread some mayo on the inside of the bird as well. Then, take the remaining mayo and spread it all over the outside, coating the turkey.
Season it
After the turkey is all mayo'd up, Justin seasons it all over with flaky sea salt and black pepper. You want to season the meat as evenly as possible, so he recommends using your other hand and placing it at an angle to help bounce the salt and pepper on hard-to-reach places.
Stuff it
Then, take the lemon quarters and a whole head of garlic—cut in half cross-wise—and stuff them right into the turkey. After that, tie the legs together with twine. This helps the meat to cook more evenly.
Roast it
Take the seasoned turkey and transfer it to a large roasting pan with a rack in it. Roast it in a 425 degree oven for 30 minutes, and then, drop the temperature down to 350 degrees and cook the turkey for about another hour and 15 minutes.
Keep aluminum foil handy
If the turkey browns too quickly, don't panic—just grab aluminum foil and tent it over the top.
Let it sit
The turkey is ready to come out of the oven once a thermometer inserted in the inner thigh reaches 165 degrees, Justin says. Then, let it rest for 30 minutes. The end result should be golden and crispy.
Get it on a platter
Because the meat is flavored with chipotle and thyme, Justin garnishes the turkey with hot peppers, lemon thyme, and some garlic heads on the platter for a gorgeous table-ready presentation. Then, all that's left to do is carve and enjoy.
FAQs
Same page link. Chef Tim Hollingsworth's secret to the most tender turkey? Mayonnaise. Unlike oil and butter, the high-fat coating stays put when he slathers his turkey with it, basting the bird as it cooks and keeping it moist and tender.
Why put mayonnaise on turkey butterball? ›
It may sound unusual, but when you cover your turkey with mayonnaise, it bastes it during the roasting process, keeping the meat moist and tender. And before you ask, no, it doesn't make the turkey taste like mayonnaise, either, so mayonnaise-haters need not worry.
Does mayo go with turkey? ›
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.
What can I put inside a turkey besides stuffing? ›
Classic Aromatics
Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups.
Can I use mayonnaise instead of eggs as a binder? ›
Since they both share the same main ingredient (eggs), they function in very similar ways. Much like egg wash acts as a binding agent to help seasonings and breadcrumbs stick to meat, creamy mayonnaise also manages to do the same.
What is the best binder for a 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 do people put mustard on their turkey? ›
Spread the mustard and butter mix up under the skin and massage it all over the breast meat until well covered. The butter mix will ensure a more moist and tender meat while still allowing the skin to crisp and brown.
What is the best condiment for turkey? ›
Mayonnaise is favored by the majority, however. (Both Hellmann's and Duke's have adamant fan bases.) Mayo is a simple and apt pairing when the sandwich consists of richly flavored dark meat.
What makes Butterball turkeys so moist? ›
Butterball turkeys are already injected with a solution of water, salt, and spices that helps to keep them moist and juicy. Brining them would only add more salt to the turkey, which could make it too salty. However, if you want to brine your Butterball turkey for extra flavor and moisture, you can do so.
Does mayonnaise tenderize meat? ›
But don't worry mayo-haters, it's not an intense mayonnaise flavor that permeates the chicken. Plus, if you let your chicken marinate in the mayonnaise for a bit before cooking, the acid from the vinegar in mayo will help tenderize the meat for an even juicier bite.
There are many sandwich-making tips out there, from seasoning your veggies to strategic ingredient stacking. Perhaps the most important tip of all, though, is the one we recommend: To prevent a soggy, subpar sandwich, always spread mayo on both the top and bottom slices of bread.
Should I put anything inside my turkey before cooking? ›
We suggest avoiding the risk altogether: Stuff a turkey with herbs, fruit and vegetables, and serve the stuffing (some folks call it dressing) on the side! Not only will it be safer, but the aromatics will create a more flavorful turkey.
What to season a turkey with? ›
Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.
Is stuffing better in or out of turkey? ›
For this reason, many experts recommend baking the stuffing outside the bird, where it can easily be cooked to 165°F and is less likely to harbor bacteria.
Is mayonnaise a good binding agent? ›
Mayonnaise is a great binder that can add a little zip into whatever you put it on. Mayonnaise: Admittedly, it sounds a little weird to coat meat in mayonnaise, but it's fantastic and acts like the paste glue that everybody was tempted to eat in elementary school.
Can you use mayonnaise as a binder? ›
Wings is an absolute GAME-CHANGER. The skin gets. crispier and the wings get tastier!
What can I use as a binder for ground turkey? ›
Most recipes use egg to bind ground turkey, helping the meat to form into cohesive, juicy patties.
Is mayonnaise binding? ›
Mayo makes sense as a binding agent
Mayo is an emulsion of egg, lemon juice, and oil (typically canola oil, but you can use olive oil if you want to be fancy). Eggs are the primary binding agent in many recipes, and mayonnaise serves the same purpose while adding a thick, sticky texture eggs lack.
