Super-Moist Roast Turkey
From Cook's Country
Here in the test kitchen, we’re always looking for new ideas for our Thanksgiving turkey. In this recipe, the bird is rubbed all over with seasoned mayonnaise before roasting. We found that the mayonnaise carried the flavors of the herbs and spices without melting off the bird and made for perfectly browned skin. Threading a skewer through the thighs elevated the legs, exposing them to more heat, so dark and white meat cooked at the same rate. Using a rimmed baking sheet (with a wire rack inside) was more streamlined than using a clunky roasting pan.
Serves 10 to 12
We like Butterball Frozen Turkeys for this recipe. If you prefer natural, unenhanced turkey, we recommend brining. You will need a 12-inch skewer for this recipe.
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