Instead of butter, a thin coating of seasoned mayo is brushed onto the turkey, infusing the meat with flavor and keeping it juicy.
Yields: 8-10 servings
- 1½ tablespoons firmly packed dark brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1½ teaspoons smoked paprika
- 1 (4-pound) bone-in split turkey breast, patted dry
- 2 (1½ -pound) turkey legs
- 4 large shallots, halved or quartered (depending on size)
- 1 large white onion, cut into eighths
- 1 head garlic, cut in half crosswise
- 1 cup mayonnaise*
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Garnish: fresh rosemary and thyme sprigs
- In a small bowl, combine brown sugar, salt, pepper, and paprika. Rub turkey with sugar mixture. Place turkey pieces in a baking dish, cover, and refrigerate for at least 4 hours or overnight.
- Preheat oven to 425°. Line a large rimmed baking sheet with aluminum foil; place shallots, onion, and garlic in even layer.
- In a small bowl, combine mayonnaise, rosemary, and thyme until combined. Spread mayonnaise mixture evenly all over turkey. Place on prepared pan, skin side up.
- Bake for 30 minutes. Reduce heat to 325°, and baste with pan drippings. Continue baking until golden brown and a meat thermometer inserted in the thickest part registers 165°, about 20 minutes more.
- Remove from pan; cover with aluminum foil and let stand for 20 minutes. Strain drippings for gravy, if desired. Cut breast meat from bone before serving. Serve with roasted onion and garlic. Garnish with rosemary and thyme, if desired.
*We used Blue Plate Mayonnaise.