Mayo is great on an after-Thanksgiving turkey sandwich. But did you know it’s also the perfect ingredient to use to achieve a moist, perfectly browned turkey?
It’s apparently so, at least if you believe the hundreds of food bloggers who have posted their versions of the trendy new turkey recipe, designed to save time while producing delicious results.
The photos are gorgeous. They showcase golden crispy herb-crusted skin and meat gently pulling away from the edges of the legs. And the reports are glowing.
"My family said this was THE BEST TURKEY they have ever had ... especially my pickiest, pickiest eater-child. And you know, this turkey was so full of flavor, so juicy, so moist. It really was off the charts delicious." – Cathy at Noble Pig
"Time and time again this turkey recipe and method has proved to be a real winner and has become the easiest part of a meal." – Amy from She Wears Many Hats
"It was quick. It was easy. It was messy. It was a success. And it was simple too: Mayonnaise, herbs, seasoning, and some celery and onion. That’s all!" – Arthur from The Daily Meal
But, it’s not the first time we’ve seen gorgeous shots of a turkey day bird. The mayo-slathered turkey trend is following on the heels of the brined-and-flipped turkey, the high-heat roasted turkey and the deep fried turkey science, making it (apparently) the trend of the moment.
The buzz seems to have begun when the editors at Epicurious.com found that garlic mayonnaise (or aioli) rubbed under the turkey’s skin results in a delicious, perfectly golden bird.
And people seem truly shocked (and amazed) by the idea – though I'm not exactly sure why.
It's not new.
Back in the '90s, while I was in college, one of my "go-to" recipes was boneless, skinless chicken breast spread with herb and garlic mayonnaise and baked. It's delicious, and no, it doesn't come out tasting even remotely like mayonnaise.
Folks like the much-esteemed Chef Thomas Keller have been using mayo as a basting technique for years. And "Cook’s Country" (sister publication of "Cook’s Illustrated") published a recipe for Super-Moist Roast Turkey back in 2012.
I'm quite sure the technique goes back even further than than that. After all, it only makes sense. Mayonnaise is just a bit of whipped protein (egg) made unctuous by the addition of emulsified oil. It doesn’t melt like butter, so the oil has time to soak into your bird while it’s roasting, reducing the need for basting.
So, do it. Go ahead. Slather that bird with mayonnaise.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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