Mayo Crusted Turkey

001Finally I have gotten to the main attraction. Last week I posted my throw-back turkey from last year: the Bacon Lattice Turkey, which was mindblowingly good. This year my sister voted (and won) to make a mayo turkey, which is supposed to just create a beautiful crust. Seeing as the decision was made, I decided to go for it. To dive in under that skin, smear some mayo and rock that turkey. Of course in true Brittany-style I had to make it more challenging and legit. I don’t like, nor do I trust store-bought mayo. So I searched and discovered a bomb recipe for homemade mayo on the Wholesome Heart blog (link included). I made it and I killed it, because it looked the same (better) than traditional mayo. The bird turned out beautiful and the flavor was on point with the herbs I picked fresh from behind my grandmothers garden. Talking with my lovely friend Mary, though, about which is the better turkey. My stubborn brain says: why can’t I have both? Who’s to say next Thursday I won’t coat it in Mayo, wrap it in bacon, and then bake it? It sounds like a tasty adventure to me!

Mayo Crusted Turkey

  • The Turkey (duh)
  • The Wholesome Heart Mayo
  • 3 tbsp thyme
  • 3 tbsp sage
  • 1 tbsp rosemary
  • 1/2 yellow onion
  • 3 stalks of celery
  • 1/2 cup coconut ghee (click the link for more)
  • Sea salt and pepper

Let’s Make it Happen: First click the link and make your mayo (or buy it, but it is more fun and you feel better after making things from scratch I feel). Warning: give yourself some time, the lemon juice and eggs have to get to room temp and you have to let it refrigerate at least an hour. Once it is ready though, GO. Toss in the sage, thyme and rosemary and have at it. Smother that turkey in this mayo blend. Get in there! Rub all over the top, under the skin, in the wings, on the thighs. Get a good feel. Sprinkle on some salt and pepper. Stuff the cavity with the coconut ghee, some of the veggies, and toss in some more of the herbs. Take the remaining vegetables and arrange them around the bird. Bake at 450 for 30 minutes. Turn the oven down to 350, cover the wings and thighs in foil. Continue to bake. Think about 20-30 minutes per pound or cook until the bird itself reaches 160 degrees. Pull it out. Rest. Carve and devour.


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