The Scoop
Momma's Favorite Holiday Turkey combines herbs and mayo for a flavorful, crispy delight.
Years ago, as a fresh-faced 22-year-old culinary grad, I embarked on my first holiday hosting gig. It was intimidating, sure, especially considering my mom's renowned holiday turkey was the centerpiece. Determined to uphold family tradition while adding a touch of flair, I remember raiding her spice rack and daringly incorporating a generous smear of mayonnaise mixed with sage, thyme, and rosemary—ingredients I had grown to love during my herb-drenched studies in school. Coupled with a hefty shake of coarse salt and pepper, it felt daring yet deliciously inevitable.
The kitchen was filled with familiar chatter and laughter as the turkey roasted away, its herbaceous aroma mingling with the scent of seasonal wood burning in the fireplace. I strategically placed roughly chopped celery and onion around the turkey, something my mom swore by to keep everything moist. A nugget of buttery goodness nestled in the cavity acted like a secret weapon, ensuring each slice would melt in the mouth. By the time I carved into the perfectly roasted bird, the meat thermometer assuring me it was precisely at 165 degrees, the verification that my strategy worked was evident in the satisfied sounds and smiling faces.
A key lesson learned that day? Always let your turkey rest uncovered for a bit before serving. I hurriedly covered it loosely with foil, which trapped enough heat without ruining the crispy skin. It cooled slightly, which meant cleanly carved slices later. As I ladled warm gravy over the succulent turkey, I knew this dish would always be more than just a meal—it would be a flavorful memory. Each holiday since has been a nod to that first culinary venture.
Ingredients
- 1, 12-14-pound) whole turkey, completely thawed (if frozen
- 7 fresh sage leaves, rough chopped
- leaves of 6 fresh thyme stems
- leaves of 3 sprigs rosemary
- leaves of 3 sprigs oregano
- 1 1/2 cups mayonnaise
- 2 tablespoons coarse salt
- 1 tablespoon pepper
- 3 stalks celery, rough chopped
- 1 large onion, rough chopped
- 1/2 cup salted butter
- gravy, optional, to taste, cooked and warm, for serving
Directions
- Preheat the oven to 450 degrees F.
- Lay the turkey in a roasting pan.
- In a small bowl, add the sage, the thyme, the rosemary, the oregano, and the mayonnaise and combine well.
- Rub the herb-mayonnaise mixture all over the outside and the interior of the bird.
- Season the turkey with the salt and the pepper, inside and out.
- Add the celery and the onion to both the inside of the turkey and around the outside of the turkey in the roasting pan.
- Add the butter to the cavity of the turkey.
- Roast the turkey for 30 minutes.
- Reduce the oven temperature to 350 degrees F.
- Insert a meat thermometer into the thickest part of the thigh, being careful not to touch the bone.
- Continue roasting the turkey until the thermometer reads 165 degrees F, about 1 hour 30 minutes-2 hours. Make sure to check that the breast of the turkey also reaches an internal temperature of 165 degrees F.
- Transfer the turkey and cover it loosely with foil.
- Let the turkey rest, covered, for 20-30 minutes.
- Carve and serve with the gravy.
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