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This Mayonnaise Turkey is self-basting, just one of the reasons it is the best turkey you will ever make. Even the juicy leftovers will have you wondering why you've made your turkey any other way. 

Brined Lemon-Herb Aioli Style Mayonnaise Roasted Turkey

This Mayonnaise Turkey is self-basting, just one of the reasons it is the best turkey you will ever make. Even the juicy leftovers will have you wondering why you’ve made your turkey any other way. 

Course Main Course
Cuisine American
Keyword Brined Lemon-Herb Aioli Style Mayonnaise Roasted Turkey, Turkey Brine
Prep Time 2 hours 30 minutes
Cook Time 3 hours 30 minutes
Brining 1 day
Total Time 1 day 6 hours
Servings 14 people
Calories 475kcal
Author Cathy



  • 1 gallon regular water
  • 1-1/3 cups kosher salt
  • 1/2 cup brown sugar
  • 1 tbsp crushed dried rosemary
  • 1 tbsp dried sage leaves
  • 1 tbsp black peppercorns
  • 1 tbsp dried thyme
  • 1 tbsp dried marjoram
  • 1 gallon ice water
  • 1 12-16 lb fresh, young hen frozen is okay too, but thawed

Lemon-Herb Aioli

  • 2 sprigs fresh rosemary, minced
  • 10-12 fresh sage leaves, minced
  • 10 sprigs fresh thyme, minced
  • 2-3 shoots fresh parsley
  • 1-1/2 cups mayonnaise
  • 1-1/2 tsps turmeric
  • juice of one lemon


  • 1 large onion, cut into large chunks
  • 2 stalks celery, cut into 3-4" pieces
  • 1 stick (1/2 cup) butter, slightly softened
  • freshly ground pepper



  • In a large stockpot, combine regular water, sugar, kosher salt, rosemary, sage, thyme, peppercorns and marjoram. Bring to a boil, stirring frequently, making sure salt and sugar is dissolved. Remove from heat and cool to room temperature.

  • When cooled, pour brine into a large bring bag or into a clean 5 gallon bucket. Stir in the ice water.

  • Make sure you have removed all of the turkey innards. Place the turkey, breast down, into the brine. Make sure the cavity gets filled. Place the bucket in a refrigerator overnight. (You can also use a cooler and leave in the garage if you live somewhere where temps are colder than your refrigerator.) Brine turkey for 24 hours.

  • Remove the turkey, draining off excess brine and pat dry. Discard brine.

Lemon-Herb Aioli (you can make this a day ahead)

  • For the aioli mixture, combine all ingredients and let sit in the refrigerator for a few hours, letting the flavors meld.


  • Preheat oven to 450 degrees F. Place turkey in a large roasting pan, breast side down. Using a flexible spatula, rub mayonnaise mixture all over outside of turkey and inside of cavity. Salt and pepper the turkey well. Place onions, celery and butter inside turkey cavity.

  • Roast turkey at 450 degrees for 30 minutes. (If at any time your turkey is getting too brown, you an always place a sheet of heavy-duty aluminum foil over the top of the turkey.) Turn oven down to 350 degrees for another 1-1/2 to 2 hours, or until thigh meat and breast meat both reach 165 degrees F on a meat thermometer. (This is where a digital thermometer comes in handy. You don't have to keep checking the doneness of the meat while it's in the oven. Start with the thermometer in the breast and when it reaches 160 move it to the thigh. Dark meat often takes longer to cook.)


Take the nutrition facts with a grain of salt for this recipe and use it as a guide. There is just no real accurate way for me to gauge exactly how much you are going to consume with so many variables like brine, white/dark meat, skin etc.  
If you decide to use a throw away roasting for this recipe you will still need to set the turkey on a roasting rack inside the pan for the best results.


Calories: 475kcal | Carbohydrates: 7g | Protein: 30g | Fat: 20g | Cholesterol: 245mg | Potassium: 800mg | Fiber: 1g | Sugar: 7g | Vitamin A: 215IU | Calcium: 57mg | Iron: 3mg