The secret to the juiciest turkey ever may be your favorite sandwich condiment.
And since it melts slower than butter, its a better baste than butter or broth.
Ingredients
1(12- to 14-lb.
Credit:Dane Tashima; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
sprigs, divided
1Tbsp.finely choppedfresh sage, plus 4 (5-in.)
sprigs, divided
1Tbsp.finely choppedfresh thyme, plus 4 (4-in.)
sprigs, divided
6mediumgarlic cloves, grated (1 Tbsp.
Sprinkle over turkey and in cavity.
Place turkey on a rack set inside a rimmed baking sheet.
Chill uncovered 12 to 36 hours.
Remove turkey from refrigerator 1 hour before cooking.
Preheat oven to 425F with rack in lower third position.
Set a roasting rack inside roasting pan.
Loosen skin from turkey breast and thighs; spread mayonnaise mixture under skin.
Rub remaining 1/4 cup mayonnaise all over turkey.
Tuck wing tips under; transfer turkey to prepared roasting pan, breast side up.
Stuff yellow onion quarters, garlic head, lemon quarters, and herb sprigs in turkey cavity.
Tie legs together with kitchen twine.
Roast turkey in preheated oven for 30 minutes.
Loosely cover with aluminum foil, and reduce heat to 350F.
Transfer turkey to a cutting board; reserve drippings for gravy.
Let turkey rest for 30 minutes before carving.
Garnish with mixed herb sprigs and lemon halves and wedges, if desired.
