Being a newish mom I like simple and quick most of the time because lets face it my focus is pulled in 90 directions. This year all it’s going to take is 10 Minutes to Perfect Garlic Herb Turkey.
Don’t get me wrong I’m all for spending days preparing and brining a turkey, and if you are too then I have two amazing recipes Hard Cider Brine and Cajun Brine both are delicious in their own rights.
This year however I wanted quick and simple without jeopardizing flavor. This 10 Minute Garlic Herb Turkey does the trick. I remembered seeing a recipe for baked chicken using Hellman’s Mayo years ago. It looked tasty, so I figured why not just do the same thing, but on a much bigger bird. The 10 Minute Perfect Garlic Herb Turkey might just be my new go to!
Ingredients for the Perfect Garlic herb Turkey:
10-14lb Turkey defrosted/fresh
1 Cup Mayo
3 Sprigs Fresh Rosemary, removed from the stems
2 Stalks of Fresh Sage
Handful of Fresh Thyme, removed from the stems
1 Head of Garlic, skins removed
1 Teaspoon Fresh Cracked Black Pepper
1 Tablespoon Salt
1 Tablespoon lemon juice if you have it
Directions: Preheat oven to 325* F
Prepare your turkey roasting pan and rack. I like to spray mine with a non-stick spray to help the cleaning process later but this is optional.
Next open your preferred brand of Turkey and remove the neck and giblets from the cavities. Typically the neck is located inside and the giblets are wrapped in paper in the neck area. You can roast these too or toss them. Take paper towel and pat the turkey including the cavity dry.
Next in a small bowl add all the ingredients and mix together throughly.
Using your hand gently separate the skin on the breast bone area, so that you can spoon in the Garlic Herb mixture. This allows the mixture to melt in between the skin and the meat giving you a juicy and delicious tasting turkey. You will want to do the same thing on the leg area, so you can sneak flavors in there as well. For this part you will want to use about half of the Garlic Herb mixture (about 1/2-2/3 cup).
Now fold the wings behind the head to help them cook evenly, and it also helps stabilize the turkey in the pan. Put the turkey into the roasting pan. Using the remaining mixture coat the outside of the turkey with the remaining Mayo Garlic Herb mixture. I popped a half onion in mine too. You can add an onion, lemon or just leave it empty.
Next place the turkey into the oven and cook until the internal temperature on the meat thermometer is 165* F. Butterball has a great conversion site for estimating how much turkey you needs, thawing times and cooking times. This post is in no way sponsored by Butterball I just find their website helpful. After about 2/3 of the way through the cooking process if your turkey is the beautiful golden brown you can cover with aluminum foil to avoid it burning.
When the turkey is cooked through and the internal temperature is 165* F remove from the oven. Allow it to sit with foil on it for 30 min to allow the juices to redistribute. Carve and Enjoy! If your looking to thicken the juices to make gravy all you need to do is strain all the bits out of the juices then bring the mixture to a boil, and add a bit of corn starch with water to help thicken it.
I hope you enjoy this 10 Minute Perfect Garlic Herb Turkey as much we do! Wishing you and your family a wonderful, and safe Thanksgiving!
P.s. still relearning all of the wonderful blogger things so I will get the recipe card added once I figure it out 😉