For the juiciest roast turkey around, coat it with something familiar



If we had called it mayonnaise-slathered turkey, would you still give it a chance? As it happens, the coating of fresh herbs mixed into your favorite mayo keeps the bird incredibly moist and flavors it throughout.


One 12- to 14-pound turkey, giblet packet removed

1tablespoonkosher salt

1tablespoonfreshly ground black pepper

8large sage leaves, coarsely chopped

Leaves from 4 large sprigs thyme

Leaves from 3 sprigs rosemary

Leaves from 3 oregano sprigs

1 1/2cupsmayonnaise of your choice (do not use nonfat)


Step 1

Rack position in the lower third of the oven (remove the upper racks); preheat to 450 degrees.

Step 2

Pat the turkey dry. Them beneath the bird. Season with salt and pepper, inside and out. Place in a shallow roasting pan, preferably on a flat rack that fits inside the pan.

Step 3

Coarsely chop all the fresh herbs; together is okay. Place in a bowl, then stir in the mayo until well incorporated. Use your hands to rub the herb-mayo mixture (even the underside).

Step 4

Roast (lower rack) for 30 minutes, then reduce the temperature to 350 degrees and rotate the pan 180 degrees. Continue to roast for about 2 1/2 hours, rotating the bird 180 degrees once or twice, until the internal temperature of the breast meat registers 165 degrees on an instant-read thermometer, and the meat registers 165 to 175 degrees (taken away from the bone). You can partially cover the turkey with aluminum foil.

Step 5

Let the turkey rest for at least 30 minutes before carving. Strain the pan juices for pouring over the meat on the platter.

Based on a recipe at

Tested by Bonnie S. Benwick; email questions to

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

For a printer-friendly and scalable version of this recipe, view it here.


Calories: 780; Total Fat: 46 g; Saturated Fat: 10 g; Cholesterol: 335 mg; Sodium: 820 mg; Carbohydrates: 0 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 85 g.


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