I have just put my turkey to roast in the oven, and I wanted to share with you a recipe to use all those old mayonnaise jars that accumulate from food banks. I used to spread butter over the skin of my turkey before seasoning it well. Now, I've found that mayonnaise does the trick much better. Also, the seasoning seems to stick and infuse better on the bird. You can also do this with chicken. I promise you, you will use this recipe again and again after tasting that moist, delightful bird.
1 turkey 18 - 20 pd
1/2 cup to 3/4 cup mayonnaise (enough to put a thick layer on bird)
2 tsp. Greek seasoning
2 tsp. salt
2 tsp. seasoning salt
1 tsp. pepper
1 tsp. garlic salt
1 recipe of Homemade Stuffing (See Bread)
Rinse turkey well. Place in dish. Put one tsp. salt and 1/2 tsp. pepper into cavity and rub
well. Stuff with stuffing mixture. Tie legs and truss so that stuffing keeps moist during baking.
Rub outside of turkey with mayonnaise. Ensure there is a good layer to keep meat
moist. Sprinkle with remaining salt; pepper seasoned salt, and Greek seasoning.
Add garlic salt last. Roast at 325 until popper pops are according to turkey cooking times.
1 turkey 18 - 20 pd
1/2 cup to 3/4 cup mayonnaise (enough to put a thick layer on bird)
2 tsp. Greek seasoning
2 tsp. salt
2 tsp. seasoning salt
1 tsp. pepper
1 tsp. garlic salt
1 recipe of Homemade Stuffing (See Bread)
Rinse turkey well. Place in dish. Put one tsp. salt and 1/2 tsp. pepper into cavity and rub
well. Stuff with stuffing mixture. Tie legs and truss so that stuffing keeps moist during baking.
Rub outside of turkey with mayonnaise. Ensure there is a good layer to keep meat
moist. Sprinkle with remaining salt; pepper seasoned salt, and Greek seasoning.
Add garlic salt last. Roast at 325 until popper pops are according to turkey cooking times.
RSS Feed
