November 25, 2021
A Golden Bird
Try A Golden Bird from the new cookbook, Well Seasoned: A Year’s Worth Of Delicious Recipes.
“Mayonnaise might sound like a strange ingredient to use on a turkey, but I find it’s easier to spread over the bird and creates a more even golden-brown color than butter. I got the idea originally from my brother, who introduced me to a grilled cheese made with mayo rather than butter.”
Yield: Serves 8-10
- Line roasting pan with wire rack and place turkey, breast-side up, on rack. Remove giblets from neck or cavity to use as base for gravy if you’d like, and let turkey come up to room temperature, about 30 minutes.
- Dry inside and outside of bird with paper towel. Meanwhile, preheat oven to 350°F.
- In small bowl, season butter with 1⁄2 tsp of salt and pinch of pepper. Pinch 2 tbsp worth of parsley leaves off sprigs, pick about 12 sage leaves from bunch and strip 5 thyme sprigs of their leaves.
- Finely chop herbs, set half aside, and add remaining half to butter. Stir until well combined. Gently separate skin from breast of turkey and, using spoon or your hands, spread butter under skin, pushing and spreading it as far and as evenly as possible. Season turkey liberally with salt and pepper, and stuff cavity with remaining unchopped parsley, sage and thyme, as well as onions, garlic and clementine halves.
- In separate bowl, stir together mayonnaise and remaining chopped herbs, and spread thin layer evenly over skin of turkey, discarding any remaining mayo.
- Tie legs of bird together, tuck wings underneath and pour broth into bottom of pan, but not over bird.
- Roast turkey until internal temperature of thickest part of thigh reaches 165°F, about 3 to 3 1⁄2 hours. If broth evaporates and bottom of pan becomes dry, add more broth or water. If turkey is browning too quickly, tent it with foil.
- When turkey is fully cooked, remove it from oven, cover with loose tent of foil, and allow to rest for 30 to 40 minutes before carving.