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| Photos courtesy of the Cooking Corner. |
I have now successfully made the third ugliest turkey in my cooking career and I mean ugly with a capital U. Once again I tried to modify a recipe for oven roasted turkey to use in my roaster. The idea was to coat the bird in a mix of herbs and mayonnaise. I know it sounds weird, but this is just like when mayo is substituted for vegetable oil in cake mixes; it's added moisture.
So, I made one of most moist and flavorful birds yet, however it was not pretty. The mayo coating on the very top stayed a shade of off-white with green specs and was slightly congealed. The hubby suggested a quick bit in the broiler, but I was afraid that it would dry out the bird, so I just scraped the topping off. It's not like we ever go for that beautifully browned bird on a platter for the table since I always cut it in the kitchen anyway. Next time, maybe I'll use the oven.
Herb Mayonnaise Roasted Turkey
21 lb. turkey (Butterball)
3 stalks celery, cut in 1/3 chunks, about 4 inches long
1 large onion, quartered
2 cups mayonnaise
2 tsp. oregano (3 springs fresh)
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| The turkey coated and ready for the roaster. |
1/4 tsp. celery salt
2 tsp. dried thyme (6 sprigs fresh)
1 stick butter
Kosher salt and white pepper
Thaw turkey completely, start checking it days before. Remove giblets and place in roaster on wrack.
In small bowl, mix mayo and herbs. Stir well to combine and set aside.
Slather herb-mayo mixture in between skin and meat, working your fingers in between to loosen the skin and push mayo as far in as possible. Rub mayo over outside of bird, coating thinly. Place any remaining mayo inside cavity.
Place onion and celery inside bird and a few chunks on the outside around the bird. Sprinkle with salt and pepper.
Cover roaster with lid and turn heat on to high or at least 450 degrees. Cook on high for 30 minutes to brown (sear). Note-If you don't preheat roaster cooking time should be about 45 minutes.
Reduce heat to 350 and continue cooking until thermometer in breast reaches 165, about 3 hours. Let rest in roaster with lid on at least an hour before cutting.
Serves 12-15.
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