Matt Groark’s Mayo Roasted Turkey

Servings: About one 12‑14 lb turkey

● 1 whole turkey (12‑14 lb) — giblets removed, spatchcocked, and turkey patted dry
● ¾ cup kosher salt (adjust proportionally if weight differs)
● ½ cup mayonnaise (full‑fat)
● 2 tablespoons each finely chopped fresh sage, thyme, and rosemary
● Zest from 1 lemon
● 2 tablespoons freshly ground black pepper
● 4 tablespoons (½ stick) unsalted butter, melted

Equipment
● Roasting pan with rack
● Instant‑read thermometer
● Carving knife & fork

1. Dry‑brine the turkey
● Sprinkle kosher salt evenly over and under the skin and inside the cavity.
● Refrigerate uncovered on a rack for 12–24 hours.

2. Preheat oven & prepare turkey
● Preheat oven to 400 °F
● Let turkey sit 30 minutes at room temperature.
● Combine mayo, herbs, and pepper. Brush the turkey, skin side up with melted butter. Spread the herb‑mayo mixture on the exposed side and then on the skin side being sure to get some of the mayo mixture between the skin and breast meat.

3. Roast the turkey
● Roast until internal temp reaches 165 °F in breast, 175 °F in thigh (~13‑15 min per lb), but always go by temperature
● Tent with foil if skin browns too quickly.

4. Rest the turkey
● Remove from oven, tent with foil, and rest 20–30 minutes before carving.

5. Carve & Serve
● Carve legs/thighs, wings, and breast meat. ● Arrange neatly on platter; garnish with herbs.