Mayonnaise-Roasted Turkey: Crispy, Juicy Holiday Roast

This simple turkey uses four staple ingredients and straightforward steps to produce a juicy, flavorful bird ready for a holiday table or a large gathering.

4-ingredient Turkey

• 10 lb Turkey, thawed, rinsed and patted dry
• 1 cup Mayonnaise
• 2 Tbsp Lawry’s Seasoning
• 1 tsp dried Rosemary

How to make Easiest Turkey:

1. Make sure the turkey is fully thawed. Preheat the oven to 400°F. Remove giblets and rinse the turkey, then pat it dry.
   
2. Mix the mayonnaise, Lawry’s seasoning, and rosemary. Rub the mixture all over the turkey, including inside the cavity. Replace the turkey neck inside the cavity if it came with one for extra meat.
   
3. Place the turkey on a removable rack in a large roasting pan. Pour 2 quarts of water into the bottom of the pan to keep the pan juices from burning and to create a light broth for gravy.
   
4. Roast the turkey uncovered at 400°F for 1 hour. After the first hour, reduce the oven temperature to 325°F and continue roasting for about 2 1/2 hours more, or until the turkey reaches a safe internal temperature and is fully cooked. Let the turkey rest for 20 minutes before carving. Reserve the pan liquid for gravy if desired.
   

To serve a large crowd with gravy: Bring the reserved pan juices to a boil in a large pot. If needed, add water to make about 2 quarts of liquid. In a separate bowl, whisk a slurry by slowly stirring 3 cups cold water into 1 1/4 cups flour until smooth. Gradually whisk the slurry into the boiling broth, simmer until thickened, and season with 1 tsp salt, pepper, and 1/2 Tbsp each of onion and garlic powder to taste. Add shredded turkey to the gravy and keep warm for serving.

To make a simple gravy: Use half the slurry amounts above for a smaller batch.

Substitute for Lawry’s Seasoning: Combine garlic powder, onion powder, salt, paprika, pepper, and a pinch of sugar to total 2 Tbsp to mimic the seasoning blend.

If some areas brown faster than others after the first hour, tent those darker spots with foil so they don’t continue to darken. You can also briefly broil while watching closely to even out the color, but take care not to over-brown the top.

For large gatherings, roast and then shred the turkey for easy service. Make the gravy by combining pan juices with a flour slurry, then toss shredded turkey into the gravy and keep warm in an electric roaster or slow cooker. This keeps service quick and mess-free.

For fresh wild-caught turkey, brining can help with moisture and flavor. Store-bought turkeys are often injected with a seasoned solution, so additional brining is usually unnecessary.

This recipe is written for a 10 lb turkey. For a bird around 20 lb, double the ingredient amounts and adjust cooking time accordingly.

Common cavity additions are celery, onions, carrots, and fresh herbs. Citrus like lemon or orange can add brightness. In the photos, the cavity was left with the turkey neck and a bit of the mayo rub — simple and effective.

Leftover turkey works in many dishes: casseroles, soups, enchiladas, sandwiches, and salads. Shred and freeze portions for quick meals later.

A conventional oven works well, but a countertop roaster is a great investment if your oven space is limited or you need to cook away from home. Roasters handle large birds and keep the heat contained, freeing up your main oven.

10 lb turkey: serves 6–8 people.
20 lb turkey: serves 12–15 people.

Cooking times vary by weight and oven. For a 10 lb turkey expect roughly 2 1/2 to 3 1/2 hours; this guide uses about 3 1/2 hours total for a well-roasted bird. Always verify doneness with a meat thermometer.

For faster thawing, keep the turkey in its wrapper and submerge it in warm water, changing the water every 30 minutes. If possible, thaw in the refrigerator 2–3 days ahead for best results.