Mayo-Roasted (a month after) Thanksgiving Turkey with Gravy

Time: about 2 hours, plus overnight dry-brining

Some recipes for mayo-roasted turkey promise extra-juicy results with minimal effort. This one does no such thing. The mayonnaise won’t help the turkey stay juicy; only salting and resting (a light curing process known colloquially as dry-brining) and carefully monitoring its internal temperature as it roasts will.

The mayonnaise will, however, produce a turkey with glistening, burnished, golden-brown skin evenly flavoured with herbs, no basting required. The mayo’s viscosity helps it stay in place as it roasts, while the extra protein from egg aids in browning.

This recipe will make a little more mayonnaise than you’ll need. Use the excess for leftovers sandwiches, or toss it with roughly chopped vegetables (carrots, broccoli, brussels sprouts, courgette or squash) before roasting at high heat for 10 to 15 minutes.

Yields1 Serving
For the turkey
 5 kg whole turkey, backbone removed, neck, giblets and backbone reserved for the gravy
 100 g coarse sea salt
 2 sticks celery (diced)
 1 large onion (diced)
 1 large carrot (diced)
For the mayonnaise
 400 g good mayonnaise
 50 g fresh parsley leaves
 25 g sage leaves
 10 g fresh thyme or oregano leaves
 6 spring onions roughly chopped
 1 lemon zested
 1 pinch salt
 1 pinch freshly ground black pepper
For the gravy
 2 tsp neutral oil, such as vegetable, light olive oil or canola
 2 celery sticks, roughly chopped
 1 large onion, diced
 1 large carrot, roughly chopped
 reserved backbone and any neck or giblets from the turkey, roughly chopped
 500 ml chicken stock
 reserved herb stems from the Herb Mayo
 2 bay leaves
 50 g plain flour
 60 g unsalted butter
 1 tbsp soya sauce
1

1. Preheat oven to 425 degrees Fahrenheit

2. Rinse turkey and pat dry, removing giblets and neck. Generously season the inside of the bird with salt and pepper – the more the better. Let turkey stand at room temperature for at least one hour to dry the skin.

3. In a small bowl, combine mayo, fresh herbs, garlic, lemon zest and juice.

4. Rub half of the mayo mixture under the skin. Use remaining half to rub all over the outside of the skin. Generously season with salt and pepper.

5. Transfer to roasting pan and cook for 30 minutes.

6. Turn oven down to 350 degrees F and continue cooking until turkey reaches 165 degrees F in the thickest part of the thigh, about 1 1/2 to 2 hours.

7. Remove from oven and let rest for 30 minutes before carving.

Ingredients

For the turkey
 5 kg whole turkey, backbone removed, neck, giblets and backbone reserved for the gravy
 100 g coarse sea salt
 2 sticks celery (diced)
 1 large onion (diced)
 1 large carrot (diced)
For the mayonnaise
 400 g good mayonnaise
 50 g fresh parsley leaves
 25 g sage leaves
 10 g fresh thyme or oregano leaves
 6 spring onions roughly chopped
 1 lemon zested
 1 pinch salt
 1 pinch freshly ground black pepper
For the gravy
 2 tsp neutral oil, such as vegetable, light olive oil or canola
 2 celery sticks, roughly chopped
 1 large onion, diced
 1 large carrot, roughly chopped
 reserved backbone and any neck or giblets from the turkey, roughly chopped
 500 ml chicken stock
 reserved herb stems from the Herb Mayo
 2 bay leaves
 50 g plain flour
 60 g unsalted butter
 1 tbsp soya sauce

Directions

1

1. Preheat oven to 425 degrees Fahrenheit

2. Rinse turkey and pat dry, removing giblets and neck. Generously season the inside of the bird with salt and pepper – the more the better. Let turkey stand at room temperature for at least one hour to dry the skin.

3. In a small bowl, combine mayo, fresh herbs, garlic, lemon zest and juice.

4. Rub half of the mayo mixture under the skin. Use remaining half to rub all over the outside of the skin. Generously season with salt and pepper.

5. Transfer to roasting pan and cook for 30 minutes.

6. Turn oven down to 350 degrees F and continue cooking until turkey reaches 165 degrees F in the thickest part of the thigh, about 1 1/2 to 2 hours.

7. Remove from oven and let rest for 30 minutes before carving.

Mayo-Roasted (a month after) Thanksgiving Turkey with Gravy
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