Easiest Turkey Recipe

Ingredients

• 4.54 kg (10 lb)Turkey, thawed, rinsed and patted dry
• 240 ml (1 cup)Mayonnaise
• 30 ml (2 Tbsp)Lawry's Seasoning
• 5 ml (1 tsp)Dried rosemary
• 1.9 litres (2 quarts)Water

Instructions

1. 1

   Prepare the turkey

   Make sure the turkey is fully thawed. Heat the oven to 204°C (400°F), remove the giblets, then rinse and pat the turkey dry.

2. 2

   Mix the coating

   Combine the mayonnaise, seasoning and rosemary. Rub the mixture over the turkey, including inside the cavity. Put the turkey neck back inside the cavity.

3. 3

   Fill the roasting pan

   Set the turkey on the removable rack in a large roasting pan. Pour 1.9 litres (2 quarts) of water into the bottom of the pan.

4. 4

   Roast until done

   Roast uncovered for 1 hour. Reduce the oven to 163°C (325°F) and roast for a further 2½ hours, or until done. Rest the turkey for 20 minutes before serving, and save the pan liquid for gravy if desired.

What is this easy roast turkey?

Roast turkey is a familiar American holiday centrepiece, especially for Thanksgiving and Christmas. This version keeps the preparation simple with a mayonnaise-based coating seasoned with a prepared seasoning blend and dried rosemary.

Short ingredient list: the coating adds savoury flavour while the roasting-pan water catches the juices. The method relies on a thawed, dry bird and a rest before carving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 758 calories, 87g protein, 1g carbs, 44g fat.

The turkey provides most of the protein, while the mayonnaise supplies much of the fat. The recipe contributes very little carbohydrate per serving; serve it with vegetables and a carbohydrate-rich side such as potatoes or bread to make a more balanced plate.

Why use mayonnaise?

Mayonnaise: it spreads easily over the skin and helps the seasoning and rosemary cling to the turkey. Mix the coating evenly so each part gets a similar layer.

Seasoning: Lawry's Seasoning supplies the main savoury flavour, so the recipe does not call for additional salt or spices.

Getting the turkey ready

Thawing: begin only when the turkey is fully thawed, as the method is written for a thawed bird. Remove the giblets before coating it.

Drying: pat the rinsed turkey dry before applying the mayonnaise mixture. This helps the coating spread rather than slide over wet skin.

Managing the two oven temperatures

First stage: roast uncovered at 204°C (400°F) for 1 hour. This hotter opening stage is followed by a lower oven temperature.

Second stage: reduce the oven to 163°C (325°F) and continue roasting for 2½ hours, or until done. Use doneness rather than the clock alone as your guide.

How to tell when it is done

Doneness: use a food thermometer to check the thickest parts of the bird, avoiding bone, and follow recognised food-safety guidance for turkey. If it needs more time, continue roasting and check again.

Resting: leave the cooked turkey to rest for 20 minutes before carving. This also gives you time to collect the pan liquid for gravy, if you like.

Serving the turkey

Carving: after the 20-minute rest, carve the turkey and serve it while warm. Keep the saved pan liquid separate if you plan to make gravy.

On the plate: pair the turkey with vegetables and a source of fibre, such as greens or other vegetables, alongside the holiday sides you enjoy.

Recipe notes & tips

• Thaw the turkey completely before beginning.
• Pat the bird dry before spreading on the coating.
• Rub the mayonnaise mixture over the whole turkey, including the cavity.
• Add the water to the roasting pan rather than pouring it over the turkey.
• Rest the turkey for the full 20 minutes before carving.
• Save the pan liquid separately if you want to use it for gravy.

Variations

• Fresh rosemary: use finely chopped fresh rosemary in place of dried rosemary.
• Herb blend: replace the dried rosemary with another dried herb blend you enjoy.
• Citrus flavour: add citrus zest to the mayonnaise mixture for a brighter aroma.
• Garlic note: mix minced garlic into the coating for a more pronounced savoury flavour.
• Gravy finish: use the saved pan liquid as the base for gravy.

Common mistakes to avoid

• Partly frozen turkey: allow it to thaw fully before roasting so the method can cook it evenly.
• Wet skin: pat the turkey dry before adding the mayonnaise coating so it spreads more readily.
• Missing giblets: check and remove them before seasoning the cavity.
• Skipping the temperature change: lower the oven to 163°C (325°F) after the first hour as directed.
• Carving too soon: wait 20 minutes after roasting so the turkey can rest before serving.
• Relying only on the clock: check that the turkey is done rather than assuming the stated time guarantees it.

How to store

Refrigerate leftover turkey promptly in a covered container and use within 3–4 days. Reheat until piping hot throughout, or freeze leftovers for longer storage.

Frequently asked questions