with Herb Mayonnaise
RECIPE SUMMARY
Roast Turkey with Herb Mayonnaise
Makes 8 servings: Each Serving Counts towards 8 Oz of protein, 2 tablespoons of oil (1 for the mayonnaise and 1 for the fat rendered from the turkey skin)
Mayonnaise
Makes 6 servings: Each serving counts towards 1 serving of oil, and 1 egg yolk
INGREDIENTS
DIRECTIONS
Thaw the turkey in the refrigerator, starting 3 day before cooking (plan 24 hours of thaw time for every 4-5 lbs of Turkey)
Once the turkey is thawed, remove the neck and giblets from inside (if needed), preheat the oven to 350ºF. Then place the turkey breast side down on a roasting rack within a roasting pan.
Make the mayonnaise, and combine ½ cup of it together with the dried herbs and spices. Rub the entire turkey down with the mayonnaise blend, under the skin and on top of the skin. Season the turkey with salt and pepper both inside and out. Place the rosemary and thyme sprigs in the cavity and replace the turkey breast side down on the roasting rack. Use a probe thermometer placed in the deepest part of the turkey thigh to gauge temperature.
Place the turkey in the oven for 2 hours.
After 2 hours remove the turkey from the oven and increase the temperature to 425ºF. Carefully flip the turkey breast side up using waterproof oven safe gloves or use a kitchen towel to keep the neck side stationary and use a wooden spoon inserted into the cavity to flip the bird.
Ensure the probe thermometer is still properly placed and put the turkey back into the oven until the thermometer reaches 157ºF. Remove the turkey from the oven and use an instant read thermometer to check the temperature in two places in the breast and 2 places in the thigh, the temperatures need to be 157ºF or above.
Once the turkey has reached the proper temperature place it on cutting board and allow it to rest 30-45 minutes before carving. Once carved remove the skin for 30/10 program.
In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and lightly frothy. While blending, slowly add in the oil to form a thick emulsion, this will create your mayonnaise.
Ingredients
Directions
Thaw the turkey in the refrigerator, starting 3 day before cooking (plan 24 hours of thaw time for every 4-5 lbs of Turkey)
Once the turkey is thawed, remove the neck and giblets from inside (if needed), preheat the oven to 350ºF. Then place the turkey breast side down on a roasting rack within a roasting pan.
Make the mayonnaise, and combine ½ cup of it together with the dried herbs and spices. Rub the entire turkey down with the mayonnaise blend, under the skin and on top of the skin. Season the turkey with salt and pepper both inside and out. Place the rosemary and thyme sprigs in the cavity and replace the turkey breast side down on the roasting rack. Use a probe thermometer placed in the deepest part of the turkey thigh to gauge temperature.
Place the turkey in the oven for 2 hours.
After 2 hours remove the turkey from the oven and increase the temperature to 425ºF. Carefully flip the turkey breast side up using waterproof oven safe gloves or use a kitchen towel to keep the neck side stationary and use a wooden spoon inserted into the cavity to flip the bird.
Ensure the probe thermometer is still properly placed and put the turkey back into the oven until the thermometer reaches 157ºF. Remove the turkey from the oven and use an instant read thermometer to check the temperature in two places in the breast and 2 places in the thigh, the temperatures need to be 157ºF or above.
Once the turkey has reached the proper temperature place it on cutting board and allow it to rest 30-45 minutes before carving. Once carved remove the skin for 30/10 program.
In a food processor or with an immersion blender combine the vinegar, egg yolk, and yellow mustard, blend until it is a pale yellow color and lightly frothy. While blending, slowly add in the oil to form a thick emulsion, this will create your mayonnaise.