Recipe by Marg (CaymanDesigns)
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. (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.)
Top Review by mistydisa
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!
- 1 (5 -20 lb) fresh or frozen turkey (thawed) or 1 (5 -20 lb) turkey breast (thawed)
- 1⁄4 cup butter, melted
- 12 ounces chicken broth (can use part beer or white wine)
- 1 -2 tablespoon mayonnaise
Directions See How It's Made
- Place turkey or turkey breast in a roasting pan.
- (I use a disposable roasting pan) Combine melted butter and chicken broth.
- Pour over turkey.
- Rub mayonnaise all over turkey's exterior.
- Salt and pepper 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).
- (I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It takes about 4 hours to reach the correct temperature.).
- 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.