Mayonnaise Roasted Turkey

• 13 pounds Whole Turkey, (12-14 Pound Range, Totally Thawed, Tee-totally Thawed)
• 7 whole Fresh Sage Leaves, Rough Chopped
• 6 whole Fresh Thyme Stems
• 3 whole Springs Of Rosemary
• 3 whole Springs Of Oregano
• 1- 1/2 cup Mayonnaise
• 2 Tablespoons Coarse Salt
• 2 Tablespoons Pepper
• 3 whole Celery, Rough Chopped
• 1 whole Large Onion, Quartered
• 1/2 cups Butter (salted)

1. Preheat oven to 450 degrees F.
2. Lay turkey in a roasting pan.
3. Remove leaves from herbs stems.
4. Add sage, thyme, rosemary, and oregano to mayonnaise; combine well.
5. Rub mayonnaise/herb mixture all over outside and interior of bird.
6. Liberally salt, and pepper turkey.
7. Add the celery, and onion, inside and out, and tuck the butter in the cavity.
8. Roast turkey in a 450 degrees F oven for 30 minutes.
9. Then turn the oven down to 350 degrees F, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone.
10. Continue roasting, uncovered, until internal thermometer reaches 160 degrees F. Cover legs with foil partway through roasting if desired.
11. Depending on size of turkey, total cook time will be around 1 1/2-2 hours.
12. Remove from oven.
13. Cover with foil and let rest for about 20 minutes before carving.
14. Remember to reserve turkey drippings and juices for gravy.
15. Notes: Adjust all seasonings and mayonnaise as needed for size of bird.
16. Dried herbs may be substituted for fresh.
17. The rule of thumb is one part dried to three parts fresh.

turkey, thyme, springs, springs, mayonnaise, salt, pepper, celery, onion, butter

Taken from tastykitchen.com/recipes/main-courses/mayonnaise-roasted-turkey/ (may not work)