Garlic-Aioli Roasted Turkey with Lemon-Parsley Pan Sauce
4.6
(27)
![Photo of GarlicAioli Roasted Turkey carved for Thanksgiving.](https://cdn.statically.io/img/assets.epicurious.com/photos/5db86b27d2550200094ca924/1:1/w_2560%2Cc_limit/Turkey_RECIPE_102419_4997.jpg)
The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.
Recipe information
Total Time
4 hours, 45 minutes
Yield
10–12 servings
Ingredients
For the Turkey:
For the Pan Sauce:
Preparation
Roast the turkey:
Step 1
Pat turkey dry, reserving giblets and neck. Let turkey stand at room temperature 1 hour to air-dry the skin before roasting.
Step 2
Meanwhile, position rack in lower third of oven and preheat to 450°F. Trim 1/4" from top of 3 garlic heads to expose cloves, then place heads on a sheet of foil. Spoon oil over garlic, then wrap tightly in foil to enclose. Transfer to a rimmed baking sheet and roast until very soft, about 40 minutes.
Step 3
Carefully unwrap garlic, let cool slightly, and squeeze pulp into a food processor. Add mayonnaise and blend until smooth.
Step 4
Place turkey on rack in large roasting pan. Cut remaining 2 garlic heads in half crosswise and stuff cavity of bird with garlic head halves, bay leaves, parsley, and thyme. Loosely tie legs together with kitchen twine. Starting at neck end, slide your hand between skin and breast meat to loosen skin. Rub half of mayonnaise mixture under skin, then half over outside. Season both sides with sea salt and pepper. Turn turkey breast side up and place reserved giblets and neck in pan.
Step 5
Place turkey in 450°F oven, then reduce oven temperature to 350°F and roast 1 hour. Rotate pan, wrap wing tips in foil, and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 1–1 1/2 hours more.
Step 6
Transfer turkey to a cutting board, reserving turkey drippings and juices in pan, and cover loosely with foil. Let rest at room temperature 30 minutes before carving (internal temperature will rise to 165°F and juices will lock in).
Make the pan sauce:
Step 7
Transfer pan drippings and juices to a 2-qt. glass measuring cup, then skim off fat, reserving 2 Tbsp. fat. Add enough stock to pan juices to make 4 1/2 cups total. Combine cornstarch and reserved fat with a fork in a small bowl.
Step 8
Set roasting pan across 2 burners. Remove garlic from interior of turkey, then add to pan along with shallot, bay leaf, and thyme. Cook over medium-high heat, stirring occasionally, until shallots begin to brown, about 5 minutes. Deglaze pan with pan juices mixture, stirring and scraping up brown bits, about 2 minutes. Whisk in cornstarch mixture and cook until liquid is reduced by one-third, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in parsley, lemon juice, kosher salt, and pepper.
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Reviews (27)
Back to TopI tried this recipe for the first ever time, not being American and decided to give Thanksgiving a try this year. For my first ever Turkey, this recipe made me look like a star. The flavors were present in the turkey and everyone enjoyed it. Took longer to cook (3 or so hours) as I didn't want raw turkey. Thank you for this recipe. Awesome stuff!
Juma
Kenya
11/28/2022
Amazing. Delicious . So easy to do. Best Turkey recipe. Makes you look like a chef. I have been doing it for the last few years and family keeps asking for more.
Aron S
Tampa, Fl
11/24/2022
Wow. Normally for Thanksgiving I go with a Thomas Keller turkey recipe. I did still brine the turkey with vegetables, etc for a day in advance. Then I followed this recipe. I was a little skeptical, not being a mayo fan. I was incorrect. The aioli was fantastic and provided the right moisture to create a fantastic and golden turkey. I would highly recommend this recipe. It will be my go to. Candidly, I didn't read the pan drippings portion of the recipe because everyone has their own way of making gravy, but it sounds fairly standard and would likely be fine. I also camp for Thanksgiving at the beach. I made this in a turkey roaster and it was perfect.
edwardse
Newport Beach, CA
12/26/2019
I give this turkey four forks! I left the turkey uncovered in the fridge for one day. After adding the garlic mayo on the outside, I added a mix of salt and baking soda, on the skin, so it would come out crispy. The inside was so delicious and juicy. What I would recommend is to make real ali oli with the roasted garlic, instead of using store bought mayo, as some people said the skin tasted as mayo. One more thing I would do, is to poke the skin, at least from the bottom as a lot of juice was hold inside the skin on that part.
ainhoa
Barcelona
12/1/2019
This was so great! One of the best turkey’s I have ever made! So moist and delicious. Recipe was right on spot
dmlwilliams
Plano, TX
11/29/2019
My favorite recipe.
sofie.m.seiden4781
Texas
11/25/2019
Wait. Are you serious with the instructions of roasting a 12-14 lb. turkey for only 2 to 2 1/2 hours? That must be a typo. Otherwise, it sounds like a great recipe!
classynana
Delaware
1/20/2018