The Easiest, Most Deliciously Moist Turkey (or Turkey Breast) You’ll Ever Make

I’ll never forget my first Thanksgiving away from home. A group of us college students decided to tackle the iconic feast. While everyone else was intimidated by the thought of wrestling with a whole turkey, I volunteered, armed with a recipe my grandma swore by. The secret? Mayonnaise. Yes, mayonnaise! I was skeptical, but that first bite of succulent, flavorful turkey, with its perfectly crisped skin, banished all doubt. From then on, no Thanksgiving has been complete without it.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4 hours – 6 hours (depending on size and oven)
• Total Time: 4 hours 15 minutes – 6 hours 15 minutes (including resting)
• Servings: 6-12 (depending on size of turkey or breast)
• Yield: 1 turkey or turkey breast
• Dietary Type: Varies (check mayonnaise ingredients)

Ingredients

• 1 (5 -20 lb) fresh or frozen turkey (thawed) or 1 (5 -20 lb) turkey breast (thawed)
• ¼ cup butter, melted
• 12 ounces chicken broth (can use part beer or white wine)
• 1 -2 tablespoon mayonnaise
• Salt and pepper, to taste (optional)

Equipment Needed

• Roasting Pan (disposable recommended for easy cleanup)
• Instant Read Thermometer
• Saucepan
• Whisk

Instructions

1. Position your turkey or turkey breast in a roasting pan. I often opt for a disposable pan – Thanksgiving cleanup is daunting enough!

2. In a separate bowl or measuring cup, combine the melted butter and chicken broth. Feel free to get creative here: substituting some of the chicken broth with beer or white wine can add a subtle depth of flavor.

3. Pour the butter and broth mixture over the turkey (or turkey breast). This basting liquid will keep the meat incredibly moist during roasting.

4. Now for the secret ingredient: generously rub mayonnaise all over the turkey’s exterior. Don’t be shy! This creates a protective layer that renders into a beautiful, crispy skin.

5. Season with salt and pepper, if desired. Keep in mind that some mayonnaises already contain salt, so adjust accordingly.

6. Roast at 300°-325°F until the internal temperature reaches 170°F on an instant read thermometer. To ensure even cooking, insert the thermometer into the thickest part of the thigh, avoiding the bone.

   • Important Note Regarding Temperature & Time: There is no “right” temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot.) It’s crucial to use an instant read thermometer to know when it is cooked.

   • Personal Note: I roast my 18-20 lbs. fresh turkey at 250°F in a convection oven. It took about 4 hours to reach the correct temperature in my old convection oven. It took 5 hours in my new one.

7. For the last approximately 30-45 minutes of cooking, raise the temperature to 350°F to crisp the skin to golden-brown perfection. Watch carefully to prevent burning.

8. Once the turkey (or turkey breast) reaches 170°F, remove it from the oven and let it rest for about 30 minutes before slicing. This allows the juices to redistribute, resulting in even more tender and flavorful meat.

9. To make gravy, pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 Tbls. cornstarch per cup of broth/drippings to 1/4 cup cold water. (You’ll usually need 2-3 Tbls) 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.

Expert Tips & Tricks

• Slow roasting is key! The lower temperature and longer cooking time guarantee incredibly juicy meat. The mayonnaise helps to seal in the moisture and creates that beautiful crispy skin.
• Don’t skip the resting period. It’s crucial for achieving the most tender results. Tent the turkey loosely with foil to keep it warm.
• Make sure your turkey is fully thawed before roasting. This can take several days in the refrigerator, so plan accordingly.
• For extra flavor, consider adding aromatics like onions, carrots, celery, or herbs to the bottom of the roasting pan.
• If you need to make a lot of gravy, double the amount of butter and broth used for basting.

Serving & Storage Suggestions

Serve your beautifully roasted turkey or turkey breast hot, carved against the grain for maximum tenderness. Pair it with your favorite Thanksgiving sides, such as mashed potatoes, stuffing, cranberry sauce, and green bean casserole.

Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze cooked turkey for up to 2-3 months. Reheat gently in the oven or microwave, adding a little broth or water to maintain moisture.

Nutritional Information

Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	341 kcal	N/A
Calories from Fat	172 g	51%
Total Fat	19.2 g	29%
Saturated Fat	6.8 g	33%
Cholesterol	138.8 mg	46%
Sodium	250.1 mg	10%
Total Carbohydrate	0.1 g	0%
Dietary Fiber	0 g	0%
Sugars	0.1 g	0%
Protein	39.3 g	78%

Variations & Substitutions

• Herb-Infused: Mix chopped fresh herbs like rosemary, thyme, and sage into the mayonnaise before rubbing it on the turkey.
• Garlic Lover’s: Add minced garlic to the mayonnaise for a bolder flavor.
• Spicy Kick: Mix a pinch of cayenne pepper or a dash of hot sauce into the mayonnaise for a little heat.
• Gluten-Free Gravy: Use a gluten-free cornstarch or tapioca starch to thicken your gravy.
• Dairy-Free: Use a dairy-free butter substitute for melting and basting.

FAQs (Frequently Asked Questions)

Q: Can I use light mayonnaise for this recipe?
A: Yes, you can, but keep in mind that it might not crisp up quite as nicely as full-fat mayonnaise.

Q: What if my turkey skin is browning too quickly?
A: Tent the turkey loosely with aluminum foil to prevent it from burning.

Q: Can I use this method for other types of poultry?
A: Absolutely! It works well with chicken, duck, or even Cornish hens.

Q: My gravy is too lumpy. How can I fix it?
A: Strain the gravy through a fine-mesh sieve to remove any lumps.

Q: Can I make the gravy ahead of time?
A: Yes, you can make the gravy a day or two in advance. Store it in the refrigerator and reheat gently before serving.

Final Thoughts

This recipe has been a staple in my family for years, and I’m thrilled to share it with you. The simplicity of the ingredients and the ease of preparation make it perfect for both novice and experienced cooks alike. Don’t be afraid to experiment with different flavors and seasonings to make it your own. I urge you to try this method for achieving the most tender and flavorful turkey you’ve ever tasted. Let me know how it turns out – I’d love to hear your feedback! Pair it with a crisp white wine or a festive cranberry cocktail for the perfect Thanksgiving feast. Happy cooking!