Spread mayo under your turkey’s skin to get it crispy.
You may have heard of rubbing seasoned butter under the skin of the turkey before cooking it to impart moisture and flavor, but chef Roxanne Spruance suggests a different spread: mayonnaise. She seasons mayo with lemon and herbs, roasted garlic or even bacon, then pipes it between the skin and meat. This adds flavor, locks in moisture and helps to crisp the skin, she says.
Roxanne Spruance’s Shallot & Herb Mayo
Makes 2 quarts, Ingredients:
- 14 egg yolks
- 2 tablespoons red wine vinegar
- 42 ounces grape seed oil
- 1/4 cups water
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 2 tablespoon shallots, chopped
- 2 tablespoon chives and parsley, chopped
Preparation:
Place yolks, Dijon and salt in a food processor. Turn on. Slowly pour in 1/4 of the oil. Slowly add red wine vinegar. Add another 1/4 of oil, slowly. You should start to see it thicken. Add half the water. Add another 1/4 of oil. Add the rest of the water. Add the rest of the oil. Fold in chopped shallots, chopped chives and parsley.
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