Prep 10 mins
Cook 3 hrs
A girlfriend told me about the mayo trick when I was first married and I've never roasted a turkey or turkey breast without it since. The skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter and broth, you will not have enough pan drippings to make gravy and you don't want to do that because this combo makes the best tasting gravy I've ever had. I've also added 1/2 cup of beer or wine to the mixture before and it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey or turkey breast.
- Place turkey or turkey breast in a roasting pan.
- (I use a foil-lined 13x9-inch pan) Combine melted butter and chicken broth.
- Pour over turkey.
- Rub mayonnaise all over turkey's exterior.
- Salt lightly if desired.
- Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
- Remove from oven and let sit for about 30 minutes before slicing.
- Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
- To make gravy: pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 Tbls) Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.
I can't say enough good things about this recipe! I made it for my Christmas Eve dinner, and everyone RAVED over it, saying it's the best they've ever had! It was so moist and still moist days after for leftover turkey sandwiches. And oh my gosh, the gravy! My sister-in-law wanted to bathe in this delicious gravy, lol! To answer another rater's question as to how to make the gravy, this is what I did: I poured the cooking juices from the bottom of the pan into a gravy separater and let the fat rise. I saw that I had 4 cups of liquid, so I skimmed 4 tablespoons of fat off the top of the cooking liquid and mixed it with 4 tablespoons of flour in a cooking pot, making a roux. Mix and stir constantly over medium heat for about 4 minutes or so. Then add the liquid very slowly, stirring constantly. Bring to a rolling boil and then let simmer for a few minutes until it reaches the desired consistency. It was PERFECT! Thank you, Marg!
I have made bone-in turkey breast using this recipe several times, and it has always turned out moist and delicious! I rub light mayo both under the skin as well as on top, and also add freshly ground pepper, kosher salt (or Lawry's - it tastes great here), and minced garlic under and on the skin as well. I also add about half an onion, a couple carrots, garlic, and a few ribs of celery (all chopped) to the pan to ensure a more flavorful gravy (the veggies can make a nice side after roasting too) - it hasnt failed me so far. In order to make the gravy I go with a roux and whisk the (strained) broth/drippings mix and add a bit of milk to get enough volume. It is perfect every time. I also will tent foil around the bird to keep the broth from evaporating throughout the entire cooking process, and remove it about an hour before the bird is done so that it browns.
WOW!! Include me with the other Reviewers who were skeptical and loved this recipe. I had a turkey breast, just under 6 pounds and 2 turkey thighs. I preheated the oven to 350 degrees and placed the turkey in a greased casserole, 9x13. I spread the turkey with mayo and some seasonings. I did not add the butter and broth, I try to stay away from gravy. I placed the pan in the preheated oven, uncovered for 1 3/4 hours. Then I removed it from the oven and covered with foil and let it set for 30 minutes. Perfect. The skin was a beautiful brown and the meat nice and juicy. Its a keeper.