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Mayo and Herb Roasted Turkey

Mayo and Herb Roasted Turkey

By Timothy Hollingsworth

Chef Tim Hollingsworth is revealing his secrets to a juicy, flavorful bird with this easy recipe. Simply mix together your herb mayo and slather it on generously for turkey that's moist on the inside and perfectly browned and crisp on the outside.

Prep Time

20 Minutes

Cook Time

4 Hours

Pellets

Signature Pellet Blend

Ingredients

Number of people serving

8

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Units of measurement:
main
1 1/4 Cup mayonnaise
1/3 Cup chopped fresh herbs such as parsley, thyme, oregano, sage and/or rosemary
Pinch sugar or honey
1 Turkey, Whole Birds (18-20 lbs)
As Needed salt and pepper
1/2 Cup butter
1/2 Bunch fresh thyme
1 Bay Leaf
1/2 Bunch fresh sage
1 onion, peeled and quartered
4 carrots, roughly chopped
4 celery stalks, roughly chopped
2 Cup chicken stock

Step

  • 1

    When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.

    425 ˚F / 218 ˚C

  • 2

    In a small bowl, combine mayo and fresh herbs. Add a pinch of sugar or drizzle of honey and whisk until well combined.

    Ingredients
    • 1 1/4 Cup mayonnaise

    • 1/3 Cup chopped fresh herbs such as parsley, thyme, oregano, sage and/or rosemary

    • Pinch sugar or honey

  • 3

    Remove giblets from turkey cavity and save to make stock or for another use. Pat dry with a paper towel.

    Ingredients
    • 1  Turkey, Whole Birds (18-20 lbs)

  • 4

    Rub turkey evenly with the herbed mayo mixture making sure to cover all areas including the wings, legs and breasts. Generously season with salt and pepper including in the cavity.

    Ingredients
    • As Needed salt and pepper

  • 5

    Place the butter, fresh thyme, bay leaf and fresh sage in the bird cavity if desired. Truss the wings and legs using kitchen twine.

    Ingredients
    • 1/2 Cup butter

    • 1/2 Bunch fresh thyme

    • 1  Bay Leaf

    • 1/2 Bunch fresh sage

  • 6

    When ready to roast, place the onion, carrots, and celery on a large sheet pan or in a roasting pan. Place the bird on top and pour the stock into the pan. Place turkey on grill and roast for 30 to 45 minutes or until the skin is a nice golden color.

    425 ˚F / 218 ˚C

    Ingredients
    • 1  onion, peeled and quartered

    • 4  carrots, roughly chopped

    • 4  celery stalks, roughly chopped

    • 2 Cup chicken stock

  • 7

    With the turkey still on the grill, turn grill temperature down to 350°F. Roast until internal temperature reaches 160°F in the breast and 175℉ in the thickest part of the thigh. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.

    350 ˚F / 177 ˚C

  • 8

    Remove from grill and let rest for 10 to 15 minutes before serving. Carve and enjoy!

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