Mayo-Roasted Turkey

Steps

1. Dry-brine (optional but recommended): Up to 2 days ahead, pat the turkey dry and season it generously all over with kosher salt — about 1 teaspoon per pound. Set it on a rack over a rimmed baking sheet, refrigerate uncovered, and let the salt work its way into the meat. Skip this step if you're short on time; the herb mayo carries plenty of seasoning on its own.
2. Prep the turkey: Remove the giblets and neck from the cavity and set them aside for stock (or discard). Pat the turkey completely dry inside and out with paper towels — dry skin is what crisps — then let it sit at room temperature for 1 hour before roasting so it cooks evenly. Tuck the wing tips under the body so they don't scorch.
3. Make the herb-garlic mayo: In a medium bowl, stir together the mayonnaise, grated garlic, rosemary, thyme, sage, lemon zest, smoked paprika, salt, and black pepper until the herbs and garlic are evenly distributed. Scoop out about ⅓ cup and set it aside — you'll smear this under the skin where it can't run off.
4. Season under the skin: Starting at the neck cavity, work your fingers between the skin and the breast meat to loosen it into a pocket, then do the same over each thigh, being careful not to tear the skin. Smear the reserved ⅓ cup of herb mayo directly onto the meat beneath the skin, pressing it into an even layer so it melts into the breast and thighs as they roast.
5. Season the cavity and truss: Rub a spoonful of the herb mayo inside the cavity, then stuff it with the quartered onion, lemon halves, garlic head, and fresh herb sprigs. Tie the legs together with kitchen twine and tuck the wings under. The aromatics perfume the bird from the inside without adding stuffing, which would slow the cook.
6. Coat the outside: Slather the remaining herb mayo all over the outside of the bird in a thick, even layer, working it into every crevice. There is no need to baste — the oil in the mayo renders the skin as it roasts, so the bird effectively self-bastes for the entire cook. Place the turkey breast-side up on a rack set in a large roasting pan and pour the broth into the bottom of the pan.
7. Roast: Heat the oven to 325°F with a rack in the lower third. Roast the turkey, uncovered, until the skin is deeply golden and lacquered, about 13 minutes per pound (roughly 2¾ to 3¼ hours for a 12-to-14-pound bird). If the breast browns faster than the meat cooks, tent it loosely with foil — but resist opening the door often, since steady heat is what sets the crust.
8. Check the temperature: The turkey is done when an instant-read thermometer inserted into the thickest part of the innermost thigh (away from the bone) reads 175°F and the thickest part of the breast reads 165°F. The USDA recommends a minimum of 165°F in both the breast and the innermost thigh; the thigh is more forgiving and will naturally run a little higher while the breast finishes.
9. Rest: Transfer the turkey to a cutting board, tent it loosely with foil, and rest for a full 30 minutes before carving. Carryover cooking finishes the breast the rest of the way to a safe 165°F and lets the juices settle back into the meat — carving early pours them out onto the board instead.
10. Carve and serve: Remove the twine, then carve the bird: take the legs and thighs off first by cutting through the joint, then remove each breast whole and slice it against the grain into even pieces. Arrange everything on a warm platter and spoon the pan drippings (or a quick gravy made from them) over the top. Serve with the pan juices on the side.