The secret is out—a mixture of mayonnaise, butter, herbs, lemon zest and grated onion rubbed all over and under the skin of a turkey yields the juiciest, most flavorful Thanksgiving bird you'll ever eat.
Prep Time20 minutesmins
Cook Time2 hourshrs30 minutesmins
Resting Time20 minutesmins
Total Time3 hourshrs10 minutesmins
Course: Main Course
Cuisine: American
Servings: 12
Calories: 749kcal
Ingredients
12-14poundturkeyfully thawed
1 1/2stickssalted butterroom temperature, divided
1 1/2cupsmayonnaise
8-10leavesfresh sagechopped
2-3sprigsfresh rosemarychopped
3-4sprigsfresh oreganochopped
4-5sprigsfresh thymechopped
1/4cupyellow oniongrated
1tablespoongarlicminced
1tablespoonlemon zest
1lemonquartered
1largeyellow onionquartered
1honeycrisp applequartered
1/2tablespoonground sage
2tablespoonssalt
1tablespoon black pepper
Instructions
Preheat oven to 450 degrees.Then in a medium bowl, combine mayo, 1 stick of butter, fresh herbs, grated onion, garlic and lemon zest. Mix until everything is well combined and then set aside.Next, unpackage your turkey and pat it dry with paper towels. Then, using your fingers, gently lift the skin away from the muscle on the breasts, legs, thighs and back of the turkey. Take care to not tear the skin and try to create as deep of pockets as possible on all sides of the bird.When the skin has been loosened on all sides, begin to gently stuff the mayo-butter mixture under the skin of the bird in the pockets you've created. Continue to push the mixture under the skin of the turkey until about 1/4 of the mixture remains. Rub the remaining mixture all over the turkey generously. Transfer the turkey to the rack of a roasting pan and then season liberally with salt, pepper and dried sage on all sides. Stuff the cavity to the turkey with the quartered lemon, onion and apple as well as the remaining 1/2 stick of butter. Loosely tie the turkey's legs together with baker's twine and then position the turkey breast side down in the roasting pan. Transfer the turkey to the preheated 450-degree oven and roast for 30 minutes.After 30 minutes, remove the turkey from the oven and reduce the oven to 350 degrees. Now, carefully flip over the turkey so that it is breast side up. Insert a meat thermometer into the thickest part of the turkey's thigh and then return the bird to the oven.Continue to roast for 1 1/2-2 hours, or until the thermometer registers 165 degrees in the thigh and breast. While the turkey roasts, you may use a baster to baste the turkey every 30-45 minutes, if desired.When the turkey is fully cooked, remove from oven, tent with foil and let rest for at least 20 minutes before carving. Reserve the pan drippings (burnt bits and all) to make turkey gravy.
Notes
Note that total cooking time will vary depending on your oven and the size of your turkey. If your turkey is larger than 14 pounds, I would increase the 450-degree cooking time to 45 minutes. Then, adjust the final cooking time, at 350 degrees, by an additional 10-15 minutes per pound over 14 pounds. When in doubt, adhere to the 165-degree rule to get a perfectly cooked turkey. Also, for larger turkeys, double the quantities for the mayo-butter ingredients to ensure you have plenty for proper coverage.