Olive oil salt and black pepper 1/3 cup mayonnaise 1 tsp.

Turkey rub mayo. Liberally salt, and pepper turkey. Web refrigerate until ready to use. Pat turkey skin dry with paper towels.

When your turkey is golden brown, place a foil tent over turkey to keep from burning. Lay turkey in a roasting pan. Remove leaves from herbs stems.

And no, it doesn’t taste like mayonnaise. Season the turkey skin generously with salt and pepper. Ingredients 1 1/4 cup mayonnaise 1/3 cup chopped fresh herbs such as parsley, thyme, oregano, sage and/or rosemary

Remove the top and middle racks of the oven and preheat to 350 degrees f. Web simply whisk together mayonnaise and fresh herbs, slather it all over the turkey skin, stuff the turkey with aromatics and a stick of butter, add some broth to the pan and put your bird in the oven. Rub the mixture on the turkey and place the turkey in the oven.

Loosen the skin over the breast and thighs using your hands, reaching between the skin and the meat. Combine the room temperature water, salt, sugar, lemon, rosemary, thyme, sage, oregano, black peppercorns, mustard seeds and coriander seeds in a large stockpot and bring to a boil. Add sage, thyme, rosemary, and oregano to mayonnaise;

Web rub the herb mayo onto the turkey’s exterior and in the interior cavity, coating the turkey completely. 425 ˚f / 218 ˚c 2 in a small bowl, combine the mayonnaise, herbs, and a pinch of sugar and whisk until well combined. Generously baste your turkey with the mayo rub.