If we had called the turkey for mayonnaise, would you give it a chance? It turns out that the layer of fresh chopped herbs mixed with your favorite mayo keeps the bird incredibly moist and perfumes it everywhere.
Turkey from 12 to 14 pounds, giblet removed
1teaspoonfreshly ground black pepper
8large sage leaves, coarsely chopped
Leaves of 4 large branches of thyme
Leaves of 3 sprigs of rosemary
Leaves of 3 strands of oregano
1 1/2cupsmayonnaise of your choice (do not use without fat)
Place a rack in the lower third of the oven (remove the upper shelves); preheat to 450 degrees.
Pat the dry turkey. Retract the wings by folding them and folding them under the bird. Season with salt and pepper inside and out Place in a shallow pan, preferably on a flat grill that fits inside the broiler pan.
Coarsely chop all fresh herbs; together that's fine. Place in a bowl, then stir in the mayonnaise until it is well incorporated. Use your hands to scrub the mixture of herbs and mayonnaise over the turkey to coat it (even the underside).
Grill (lower grill) for 30 minutes, then reduce the temperature to 350 degrees and rotate the pan 180 degrees. Continue roasting for about two and a half hours, rotating the bird 180 degrees once or twice, until the internal temperature of the meat is 165 degrees on an instant-read thermometer and 39; bone). If the skin looks too dark, you can partially cover the turkey with aluminum foil.
Let the turkey rest for at least 30 minutes before cutting. Filter the juice from the pan to pour over the meat on the tray.
Based on a recipe to SheWearsManyHats.com.
Tested by Bonnie S. Benwick; questions by email at firstname.lastname@example.org.
Did you make this recipe? Take a picture and tag us on Instagram with #eatvoraciously.
For a printable and scalable version of this recipe, read it here.
Calories: 780; Total fat: 46 g; Saturated fat: 10 g; Cholesterol: 335 mg; Sodium: 820 mg; Carbohydrates: 0 g; Food fiber: 0 g; Sugars: 0 g; Protein: 85 g.