Diner-Style Herb-Garlic Mayo Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus optional overnight dry brine)
• Cook Time: 3 hours 30 minutes (for a 12–14 lb / 5.5–6.5 kg turkey)
• Total Time: 4 hours 15 minutes (plus optional dry brine)

Quick Ingredients

• 1 whole turkey, 12–14 lb (5.5–6.5 kg), thawed
• 2 tbsp kosher salt (for dry brine)
• 1 tbsp olive oil (for skin)
• 1 1/2 cups mayonnaise
• 6 cloves garlic, finely minced
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh thyme and/or rosemary
• 1 tbsp Dijon mustard
• 2 tsp lemon zest
• 2 tsp paprika + 1 tsp onion powder + 1 tsp black pepper
• 1 large onion, 1 lemon, 3 celery ribs, 2 carrots, fresh herbs (for cavity and pan)
• 3 cups low-sodium chicken or turkey stock
• 1/4 cup all-purpose flour (for gravy)

Do This

• 1. Pat turkey dry, season all over with 2 tbsp kosher salt, and refrigerate uncovered 12–24 hours (optional but best).
• 2. Mix mayo, garlic, parsley, thyme/rosemary, Dijon, lemon zest, paprika, onion powder, and black pepper.
• 3. Preheat oven to 425°F (220°C). Loosen breast and leg skin with your fingers, then rub most of the herb-garlic mayo under the skin; smear the rest lightly on top.
• 4. Stuff cavity loosely with onion, lemon, and herbs. Arrange celery and carrots in roasting pan; place turkey on a rack over them. Rub skin with 1 tbsp olive oil.
• 5. Roast 30 minutes at 425°F (220°C), then reduce to 325°F (165°C). Add 2 cups stock to pan and roast, tenting with foil if browning too fast, until thickest part of thigh reaches 165°F (74°C), about 2 1/2–3 hours more.
• 6. Rest turkey 30 minutes. Meanwhile, make gravy with pan drippings, flour, and remaining stock. Carve and serve with plenty of pan gravy.

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Why You’ll Love This Recipe

• The herb-garlic mayo under the skin keeps the meat incredibly juicy and flavorful, even in the breast.
• It has that nostalgic, savory diner-style richness thanks to mayo, classic herbs, and a deeply browned skin.
• No tricky techniques: just simple steps, everyday ingredients, and a standard roasting pan.
• Built-in gravy from the drippings, vegetables, and stock means everything tastes like it came from a cozy old-school restaurant.

Grocery List

• Produce: 1 large onion, 1 lemon, 1 head garlic (or 10–12 cloves), 3 ribs celery, 2 medium carrots, 1 bunch fresh parsley, 1 small bunch fresh thyme, 1 small bunch fresh rosemary (or mixed poultry herbs).
• Dairy: Mayonnaise (if not already on hand; full-fat gives best texture).
• Pantry: 1 whole turkey (12–14 lb), kosher salt, black pepper, olive oil, Dijon mustard, paprika, onion powder, dried thyme (optional), chicken or turkey stock (about 3 cups), all-purpose flour, Worcestershire sauce (optional, for extra diner-style depth).

Full Ingredients

For the Turkey

• 1 whole turkey, 12–14 lb (5.5–6.5 kg), completely thawed if previously frozen
• 2 tbsp kosher salt (Diamond Crystal; if using Morton, use 1 1/2 tbsp)
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil (for the skin before roasting)

Herb-Garlic Mayo Rub

• 1 1/2 cups full-fat mayonnaise
• 6 cloves garlic, very finely minced or grated
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh thyme leaves, finely chopped (or 1 tbsp dried thyme)
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp Dijon mustard
• 2 tsp finely grated lemon zest (from about 1 lemon)
• 2 tsp sweet paprika
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional, for a hint of diner-griddle smokiness)
• 1/2 tsp freshly ground black pepper
• 1–2 tsp Worcestershire sauce (optional, for extra savory depth)

Aromatics & Roasting Pan

• 1 large yellow onion, quartered (half for cavity, half for pan)
• 1 lemon, halved
• 3 ribs celery, cut into large chunks
• 2 medium carrots, cut into large chunks
• 4 cloves garlic, smashed (optional, extra for pan)
• 6–8 sprigs fresh thyme
• 2–3 sprigs fresh rosemary
• 2 tbsp water (to prevent vegetables from burning at the start)
• 3 cups low-sodium chicken or turkey stock, divided

Classic Pan Gravy (Diner-Style)

• Pan drippings and browned bits from roasting pan (skimmed of excess fat)
• 1/4 cup reserved turkey fat or butter (if needed)
• 1/4 cup all-purpose flour
• 2–2 1/2 cups low-sodium chicken or turkey stock (including what is already in the pan)
• 1–2 tsp Worcestershire sauce (to taste)
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Dry-brine the turkey for deeper flavor

If time allows, dry-brine the turkey 12–24 hours in advance. Remove the turkey from its packaging, take out the neck and giblets from the cavity (save for stock or discard), and pat the bird very dry with paper towels, inside and out.

Sprinkle 2 tbsp kosher salt and 1 tsp black pepper all over the turkey, including a light sprinkle inside the cavity. Do not rub so hard that you tear the skin; just distribute evenly. Place the turkey breast side up on a rack set over a rimmed baking sheet or in your roasting pan. Refrigerate uncovered for 12–24 hours. This seasons the meat all the way through and helps the skin crisp beautifully. If you are short on time, you can skip the overnight step and salt the turkey about 1 hour before roasting instead.

Step 2: Mix the herb-garlic mayo rub

In a medium bowl, combine the mayonnaise, minced garlic, chopped parsley, thyme, rosemary, Dijon mustard, lemon zest, sweet paprika, onion powder, smoked paprika (if using), black pepper, and Worcestershire sauce (if using). Stir until completely smooth and evenly mixed. Taste a tiny bit and adjust seasoning if needed; it should be boldly flavored, garlicky, and herb-forward.

This mixture will act like a self-basting blanket of flavor under the skin, giving you that nostalgic, savory diner-style richness without drying out the meat.

Step 3: Loosen the skin and spread mayo underneath

Remove the turkey from the fridge about 45–60 minutes before roasting so it can take the chill off. Position it breast side up. Using clean hands, gently slide your fingers under the skin over each breast, starting at the cavity end, and carefully separate the skin from the meat, working slowly so you do not tear it. Do the same over the thighs and drumsticks as much as you can reach.

Scoop up generous handfuls of the herb-garlic mayo and push it under the skin, spreading it as evenly as possible over both breasts, thighs, and drumsticks. Use about 2/3 to 3/4 of the mixture under the skin. Smooth the skin on top to distribute. Rub the remaining mayo lightly over the outside of the turkey (do not cake it on; just a thin, even layer). Finally, drizzle or rub 1 tbsp olive oil over the skin and massage it in. This exterior layer promotes even browning and that classic roasted look.

Step 4: Add aromatics, set up the pan, and preheat

Preheat your oven to 425°F (220°C) with a rack positioned in the lower third. In the cavity of the turkey, place half the onion, the lemon halves, a couple of celery chunks, a few garlic cloves (if using), and several sprigs of thyme and rosemary. Do not pack it tightly; air should still be able to circulate.

In the bottom of a large roasting pan, scatter the remaining onion, celery, carrots, and any extra garlic. Add 2 tbsp water to keep the vegetables from scorching early on. Place a roasting rack over the vegetables and set the turkey breast side up on the rack. Tuck the wing tips under the body to prevent burning. If desired, loosely tie the legs together with kitchen twine for a tidy shape and even cooking.

Step 5: Start roasting at high heat to brown the skin

Place the turkey in the preheated 425°F (220°C) oven and roast for 30 minutes. This initial blast of heat helps the skin set and turn a deep golden color. During this time, check once to ensure the vegetables are not burning; they should just start to brown. If any spot on the turkey is browning much faster than the rest, you can lightly tent that area with a small piece of foil.

After 30 minutes, carefully pour about 2 cups of stock into the bottom of the roasting pan (not over the turkey, or you will wash off the mayo and seasoning). The stock and vegetables will form the foundation of a rich, diner-style gravy later and help keep the drippings from burning.

Step 6: Lower the temperature and roast until perfectly done

Reduce the oven temperature to 325°F (165°C). Continue roasting until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer, and the thickest part of the breast registers at least 160°F (71°C). This will typically take an additional 2 1/2–3 hours for a 12–14 lb (5.5–6.5 kg) turkey, but start checking around the 2-hour mark.

Rotate the pan once or twice during roasting for even browning. If the skin gets dark before the meat is done, loosely tent the breast and/or any over-browned areas with foil. If the pan looks dry at any point, add another 1/2–1 cup stock or water. You want a shallow layer of flavorful liquid and drippings in the pan, not a scorched bottom.

Step 7: Rest, carve, and make the diner-style gravy

When the turkey reaches temperature, remove it from the oven and transfer it to a cutting board or platter. Loosely tent with foil and let it rest for at least 30 minutes. Resting allows the juices to redistribute, so the meat stays moist when you carve.

Meanwhile, make the gravy. Tilt the roasting pan and spoon off excess fat, reserving about 1/4 cup. If you do not have that much, add butter to make 1/4 cup fat total. Set the roasting pan over medium heat across two burners, or pour the drippings and vegetables into a large saucepan. Sprinkle 1/4 cup flour over the hot fat and whisk constantly for 2–3 minutes to form a smooth, lightly browned roux. Gradually whisk in enough stock (including the liquid already in the pan) to total 2–2 1/2 cups, scraping up browned bits from the bottom. Simmer, stirring often, until thickened, 5–8 minutes. Season to taste with salt, black pepper, and 1–2 tsp Worcestershire sauce for that classic diner-style savory note.

Carve the turkey: remove the legs, thighs, and wings, then slice the breast meat across the grain. Serve generous slices of turkey with plenty of hot gravy spooned over the top.

Pro Tips

• Do not skip resting time. A full 30 minutes of rest keeps the turkey incredibly juicy. The herb-garlic mayo has done its work; let the juices settle before carving.
• Use a thermometer, not time alone. Every oven and bird is different. Aim for 165°F (74°C) in the thigh and at least 160°F (71°C) in the breast, then let carryover finish the job.
• Spread the mayo evenly under the skin. Take your time loosening the skin so you can push the mixture all the way down over the breast and thighs; this ensures every slice gets that rich, nostalgic flavor.
• Keep the pan juicy, not flooded. Add just enough stock or water to prevent burning and build up flavorful drippings, but do not drown the vegetables or you will dilute the fond.
• Season the gravy at the end. The drippings can be salty depending on your stock and salt level; taste first, then add salt, pepper, and Worcestershire sauce gradually.

Variations

• Lemon-pepper twist: Add an extra 1 tsp lemon zest and 1 tsp coarse black pepper to the mayo rub, and finish the carved turkey with a squeeze of fresh lemon over the platter.
• Smoky ranch-style turkey: Replace half the parsley with chopped fresh dill, add 1 tsp dried chives and an extra 1 tsp smoked paprika to the mayo, and use buttermilk in the gravy in place of 1/2 cup stock for a subtle tang.
• Herb-butter/mayo hybrid: Melt 4 tbsp unsalted butter and mix into the mayo rub for an even richer, more old-school diner flavor and extra-glossy skin.

Storage & Make-Ahead

Leftover turkey keeps well and is perfect for sandwiches, soups, and casseroles. Cool any leftovers to room temperature within 2 hours of cooking, then store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze sliced turkey (with a little gravy to keep it moist) for up to 3 months; thaw overnight in the refrigerator and reheat gently in a covered dish with extra gravy or stock.

You can dry-brine the turkey up to 24 hours in advance, and you can mix the herb-garlic mayo up to 2 days ahead. Store the mayo mixture covered in the refrigerator and bring it to room temperature 20–30 minutes before spreading under the skin so it is easy to work with. The gravy can be made a few hours in advance and kept warm in a slow cooker or reheated gently on the stove with a splash of stock or water to loosen if it thickens too much.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz / 170 g roasted turkey with skin plus 1/4 cup gravy): 450–500 calories, 30 g fat, 8 g saturated fat, 5–8 g carbohydrates, 0–1 g fiber, 2 g sugar, 38–40 g protein, and about 750–900 mg sodium (will vary based on brand of stock, salt level, and how much skin and gravy you enjoy).