Super Moist Roasted Turkey

Ronney P.: "I cooked the shrimp about two minute in the butte…" Read More


  • 11 pounds turkey
  • 1 cup hellmann's or best foods real mayonnaise
  • 1 shallots
  • 1 tablespoon dried sage leaves, crushed
  • 1 knorr roasted turkey gravy mix
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    1. Preheat oven to 425°. Remove giblets from turkey cavities and rinse turkey inside and out; pat dry with paper towels. Season, if desired, with salt and freshly ground black pepper; set aside.
    2. Combine Hellmann's® or Best Foods® Real Mayonnaise, shallot and herbs in medium bowl; set aside. Starting at neck opening, gently loosen skin on turkey and evenly spread 1/2 of the mayonnaise mixture under skin. Tie legs together with kitchen string.
    3. Arrange turkey, breast side up, in large shallow roasting pan with rack; rub remaining mayonnaise mixture over outside of turkey. Tent with heavy-duty aluminum foil. Decrease oven to 325° and roast turkey 1-1/2 hours. Remove foil and continue roasting, about 1 hour, basting occasionally with pan juices, until thermometer inserted in thickest part of the thigh reaches 165°. Let stand covered loosely with foil 20 minutes before carving. Serve with hot Knorr® Roasted Turkey gravy.
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    Ronney P. 3 years ago
    I cooked the shrimp about two minute in the butter, removed, and added chopped garlic to the butter, cooked until a little brown. Added cream, reduced to about three quarters, added Parmesan, and shrimp, warm a little add Fettucine, and mix. I also increased shrimp and cream.