Ingredients:

  • 1 cup light mayonnaise
  • 2 tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 1 tbsp lemon zest, finely grated
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 (12-14 lb) whole turkey, thawed
  • 1 cup low-sodium chicken or turkey broth
  • 1 lemon, halved
  • 1 small onion, quartered

Instructions:

  1. Pat the turkey completely dry with paper towels. Remove any giblets from the cavity and stuff the onion and lemon halves inside. Pour the broth into the bottom of the roasting pan.
  2. In a medium bowl, whisk together the light mayonnaise, Dijon mustard, minced garlic, lemon zest, rosemary, parsley, salt, and pepper until velvety.
  3. Apply a generous, even layer of the mayo mixture over the entire exterior of the turkey, ensuring the wings and legs are thoroughly coated.
  4. Place the turkey on the rack in the roasting pan and tent loosely with aluminum foil. Roast at 325°F (163°C).
  5. After 2 hours, remove the foil and increase the oven temperature to 425°F (218°C). Roast until the internal temperature of the thickest part of the breast reaches 165°F (74°C).