Moist and Tender Turkey (Or Turkey Breast)
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.
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.
- Carbohydrate 0.0340500000433862 g
- Cholesterol 122.012500155467 mg
- Fat 46.029925058651 g
- Fiber 0 g
- Protein 0.482375000614638 g
- Saturated Fat 29.1513400371444 g
- Serving Size 1 1 turkey, 12 serving(s) (397g)
- Sodium 326.880000416508 mg
- Sugar 0.0340500000433862 g
- Trans Fat 3.22226500410578 g
- Calories 407 calories
Step-by-step
- 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°F 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 tbsp. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 tbsp) 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.
My Secret to the Most Juicy and Flavorful Turkey
As a busy working mom, time is precious, especially during the holidays. Finding a recipe that's both delicious and easy is always a priority. This moist and tender turkey recipe has been my go-to for years, and it never fails to impress. I learned this little trick from a friend years ago – a simple mayonnaise rub that transforms the bird into something truly special. The secret, I've discovered, isn't just about the mayo; it's the combination of the mayo, the butter, and the broth that creates unbelievably juicy meat and the most amazing pan drippings for gravy. I've even experimented with adding a half cup of beer or white wine to the pan for an extra layer of flavor - it's fantastic!
I've roasted countless turkeys over the years, from small turkey breasts perfect for a weeknight dinner to large, impressive birds for holiday feasts. One thing remains constant: the results are always spectacular. The skin gets perfectly crisp, the meat stays incredibly juicy (so juicy, in fact, that I've had it squirt out when I checked the temperature!). This isn't just your average roasted turkey; this is a revelation, a culinary masterpiece that's surprisingly simple to achieve.
The magic lies in the slow roasting method. I usually roast my turkeys at a lower temperature (around 250°F in my convection oven for an 18-20 pound bird) to ensure that the meat cooks evenly and stays succulent. This process does take a bit longer, roughly four hours for a larger turkey, but it’s well worth the wait. The final 30-45 minutes I increase the temperature to around 350°F to crisp up that skin! Once it's cooked, let the turkey rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in an even more tender and flavorful final product. The resting time is crucial; it's the difference between a delicious turkey and an exceptionally delicious one.
The pan drippings are another essential element. The combination of butter, broth, and the turkey's own juices creates the foundation for the most incredible gravy. It’s rich, flavorful, and simply irresistible. If you're planning a large gathering, don't hesitate to double the butter and broth; you'll need those extra drippings to make enough gravy for everyone. This recipe is so versatile; you can easily adapt it to suit your needs and preferences. Whether you're using a fresh or frozen turkey (make sure it's fully thawed!), a whole turkey, or just a turkey breast, this recipe will consistently deliver a juicy, flavorful bird that's perfect for any occasion.
Beyond the delicious outcome, this recipe simplifies the often-daunting task of roasting a turkey. The simple steps and clear instructions make it accessible to even novice cooks, allowing anyone to achieve professional-quality results. Trust me, once you've tasted this turkey, you'll never go back to your old methods. So gather your ingredients, follow these simple steps, and get ready to experience the most delicious turkey you've ever had!
This recipe is a testament to the power of simple ingredients used creatively. It's the perfect blend of tradition and innovation, resulting in a dish that's both comforting and exciting.
