How Thomas Keller Does Thanksgiving: Mayonnaise-Roasted Turkey Breast?
Okay, Thomas Keller is a genius and all that but how disgusting does this sound? I mean sure, mayonnaise and turkey go great together on a leftover sandwich but cooked until burnt to blackness for thanksgiving? Not exactly the Rockwell moment at the table I was looking for.
I’ll be making 2 turkey breasts and two legs, all separated, but that’s as non-traditional as I plan on getting.
Thomas Keller’s Mayonnaise-Roasted Turkey Breast
Use half turkey breasts, as the mayonnaise will not adhere properly to a full breast. The turkey is done when the meat thermometer registers 160 to 165 degrees.
• One 2-½- to 3-pound turkey breast
• 2 cups homemade or good-quality commercial mayonnaise
• 3/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon paprika
• Liberal amounts of kosher salt and freshly ground black pepper, to taste
Place an oven rack in the lower third of the oven and preheat to 350 degrees. Line a baking sheet with aluminum foil and top with a cooling rack. Rinse the breast and pat dry with paper towels. Trim away excess skin and fat.
Mix the mayonnaise with the remaining ingredients. Sprinkle the underside of the breast with salt and pepper and completely cover the skin side with the mayonnaise-nutmeg-clove-and-paprika mixture. Spread as evenly as possible. The coating should be about ½-inch thick. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. The coating will have turned black. Remove from the oven and allow to sit for a few minutes before carving.
Here’s my artist rendering of how I think it might look. Yum!How Thomas Keller Does Thanksgiving: Mayonnaise-Roasted Turkey Breast?