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Nutrition Facts
Serving Size 1 (221g) Recipe makes 12 servings
Calories 339
Calories from Fat 158		(46%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 133mg		44%
Sodium 230mg		9%
Potassium 543mg		15%
Total Carbohydrate 0.4g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.2g
Protein 42.0g		83%
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Thanksgiving at Marg's house

Marg (CaymanDesigns)

Thanksgiving 2007

Michelle_My_Belle

Moist and Tender Turkey Breast

Recipe #102335 | 3¼ hours | 10 min prep | add private note

⁽⁴³⁾ RATE IT NOW Print Recipe

By: Marg (CaymanDesigns)
Oct 20, 2004

A girlfriend told me about the mayo trick when I was first married and I've never roasted a turkey or turkey breast without it since. The skin is crisp and flavorful and the meat is tender, moist and delicious. If you don't use the butter and broth, you will not have enough pan drippings to make gravy and you don't want to do that because this combo makes the best tasting gravy I've ever had. I've also added 1/2 cup of beer or wine to the mixture before and it was also spectacular. With slow roasting it, the meat stays so juicy I've actually had it squirt out when I insert the thermometer! I've never had a better turkey or turkey breast.

SERVES 12 , 1 turkey (change servings and units)

Ingredients

1 (5-20 lb) fresh or frozen turkey breast (thawed) or turkey
1/4 cup butter, melted
1 (10 1/2 ounce) can chicken broth
1-2 tablespoon mayonnaise

Directions

1
Place turkey or turkey breast in a roasting pan.
2
(I use a foil-lined 13x9-inch pan) Combine melted butter and chicken broth.
3
Pour over turkey.
4
Rub mayonnaise all over turkey's exterior.
5
Salt lightly if desired.
6
Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (I raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin).
7
Remove from oven and let sit for about 30 minutes before slicing.
8
Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.

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Featured Reviews for This Recipe

From: Chef #1215923

On Oct 26, 2009

This made a very moist turkey. I also stuffed the turkey with an apple, onion and celery. It came out great.

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From: davianng

On Sep 8, 2009

Unbelievable!! I couldn't even get a photo as we were tearing into it before it even got on the platter!

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From: Picholine

On Aug 20, 2005

Superb! I loved that I didn't have to baste it since the mayo kept the skin from drying out. I followed the directions exactly (5 lb bone-in turkey) and turned it up to 350 for the last 30 minutes (total cooking time=2 hr, 45 min). The outside was crisp and the inside was moist--perfect texture all around. Next time I'll double the broth/butter so there is enough gravy for all the leftover turkey and mashed potatoes.

13 people found this review helpful

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From: Terriyaki 2

On Oct 27, 2008

Yum! Very moist and so good. The gravy was to die for. The mayo is kind of hard to spread on the turkey after pouring the broth over so will pour the broth/butter around the turkey next time and spread the mayo on top. Can baste with the broth mix later.... I was on a soccer clock so baked at 325* and it was done in less than 2 hours. Made it to practice on time. Can't wait for hot turkey sandwiches tomorrow. It was terrific!