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Juicy Mayo Roasted Turkey | Food Network
MAYO is the secret weapon for your juiciest turkey yet! Slather it all over like you would butter and you won't regret it 👌 Get the recipe ▶ https://ift.tt/jdeJC1E Subscribe to Food Network ▶ https://ift.tt/eNVHfAO Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Juicy Mayo Roasted Turkey RECIPE COURTESY OF GINEVRA IVERSON FOR FOOD NETWORK KITCHEN Level: Easy Total: 3 hr 15 min (includes resting time) Active: 15 min Yield: 8 to 10 servings Ingredients 1 1/2 cup mayonnaise 1 tablespoon paprika 4 teaspoons dried parsley 2 teaspoons garlic powder 2 teaspoon dried thyme 2 teaspoon ground sage 1 teaspoon hot sauce or a pinch of cayenne Kosher salt and freshly ground black pepper One 10- to 12-pound turkey 1 medium onion, quartered 1 head garlic, halved across the garlic cloves Several sprigs fresh herbs, such as thyme, parsley, rosemary and sage 2 bay leaves Directions Special equipment: a roasting rack, a large roasting pan Adjust a rack in the lowest position and preheat oven to 325 degrees F. Set a roasting rack in a large roasting pan. Stir together the mayonnaise, paprika, dried parsley, garlic powder, dried thyme, ground sage, hot sauce, 2 tablespoons salt and 2 teaspoons black pepper in a medium bowl. Set aside. Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Rub the mayonnaise mixture all over the turkey, including the cavity, trying to make it as smooth as possible, especially on the breast so it browns evenly. Stuff the cavity with the onion, garlic, herb sprigs and bay leaves. Set the bird breast-side up on the prepared roasting rack. Tent the bird with foil. Roast the turkey for 2 hours. Remove the foil and increase the oven temperature to 425 degrees F. Add a cup of water to the bottom of the pan so that the drippings don’t burn and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh, 30 to 45 minutes. Let the turkey rest about 20 minutes before carving. You can strain the pan drippings and serve them on the side or reserve and blend them into your gravy for extra flavor. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/BP0bg6h ▶ FULL EPISODES: https://ift.tt/L4ut2j7 ▶ FACEBOOK: https://ift.tt/76EC39Y ▶ INSTAGRAM: https://ift.tt/Nk7PAOd ▶ TWITTER: https://twitter.com/FoodNetwork #JuicyMayoRoastedTurkey #FoodNetwork Juicy Mayo Roasted Turkey | Food Network https://www.youtube.com/shorts/y-Ho3T2LKR0

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