Smoked Mayo Turkey

If you’re looking for a flavorful way to prepare turkey, this Smoked Mayo Turkey is a must-try! While it’s perfect for Thanksgiving, it’s also a delicious choice for Christmas dinner, family gatherings, or any weekend cookout. Coated with a savory herb mayonnaise mixture made with Bachan’s Original Mayo, fresh rosemary, thyme, and lemon juice, this turkey comes off the smoker with incredible flavor and juicy meat. Plus, the mayo acts as a binder, helping the SPG seasoning stick while adding another layer of flavor to the outside of the turkey.

“Smoking a whole turkey at 325°F gives you the best of both worlds: delicious smoky flavor and beautifully roasted skin. Whether you’re preparing a holiday feast or simply craving a delicious smoked turkey for Sunday dinner, this easy recipe delivers incredible flavor and juicy results any time of year.”

Why You’ll Love This Smoked Mayo Turkey Recipe

• Incredible flavor: Fresh rosemary, thyme, lemon, and Bachan’s Original Mayo create a savory herb coating. Additionally, the fresh herbs and citrus add another layer of flavor that pairs perfectly with the smoky turkey.
• Juicy turkey: The mayonnaise slather helps keep the outside of the turkey moist while adding flavor as it cooks.
• Even cooking: Spatchcocking the turkey helps it cook faster and more evenly than roasting it whole.
• Perfect for holidays: Whether you’re hosting Thanksgiving dinner or gathering with family and friends, this smoked turkey makes an impressive centerpiece. Plus, it’s a delicious way to bring everyone together around the table.

Ingredients You’ll Need For Smoked Mayo Turkey

• 1 whole turkey
• 1 cup Bachan’s Original Mayo
• ¼ cup fresh rosemary, finely chopped
• ¼ cup fresh thyme, finely chopped
• 2 tablespoons lemon juice
• ⅓ cup SPG Blend
• 1 turkey brining kit

How to Make Smoked Mayo Turkey

1. Brine the Turkey

Begin by preparing the turkey with a turkey brining kit. Follow the instructions on the package, allowing enough time for the turkey to absorb the seasoning and moisture before smoking.

2. Prepare the Herb Mayo Mixture

In a medium bowl, combine Bachan’s Original Mayo, finely chopped rosemary, thyme, and lemon juice.

Mix thoroughly until everything is well incorporated. Set the mixture aside while you prepare the turkey.

3. Remove the Turkey Backbone

Remove the turkey from the brine and pat it dry with paper towels.

Next, using sharp kitchen shears, carefully cut along both sides of the backbone, starting at the tail end and working toward the neck until the backbone is completely removed.

4. Flatten the Turkey

Flip the turkey over so the breast side is facing up. Press firmly down on the breastbone until it cracks and the turkey lies flat. This technique, known as spatchcocking, helps the bird cook more quickly and evenly throughout.

5. Coat and Season the Underside

Turn the turkey back over and lightly slather the underside with the herb mayonnaise mixture.

Afterward, season evenly with the SPG Blend, making sure the outside of the turkey is well coated.

6. Coat and Season the Breast Side

Flip the turkey over again so the breast side faces up. Spread the remaining mayo mixture over the outside of the turkey, then season evenly with the remaining SPG Blend.

7. Smoke the Turkey

Place the turkey on a wire rack and carefully transfer it to the smoker preheated to 325°F.

Once in place, position a foil pan underneath to catch the drippings. Then, allow the turkey to smoke for approximately 2–3 hours, depending on its size.

8. Check the Internal Temperature

Using a meat thermometer, check the thickest part of the breast without touching the bone. Cook until the turkey reaches a safe internal temperature of 165°F in the breast and other appropriate locations. Cooking time will vary depending on the size of your bird.

9. Rest, Carve, and Serve

Once the turkey reaches the proper internal temperature, remove it from the smoker and let it rest for 15–20 minutes.

Then, transfer it to a cutting board and carve with a sharp knife. Serve warm and enjoy!

Expert Tips On Smoked Mayo Turkey

• Choose the right turkey: Smaller turkeys are generally easier to spatchcock and cook more evenly on the smoker.
• Dry the skin: After brining, thoroughly pat the turkey dry with paper towels. As a result, the herb mayo mixture will adhere better to the outside of the turkey, helping create an even coating before adding the SPG seasoning.
• Use a Meat Thermometer: Cooking time can vary depending on the size of your turkey. Therefore, always use a meat thermometer to check the internal temperature in the thickest part of the breast and other appropriate locations to ensure the turkey is fully cooked.
• Don’t skip the rest: Allowing the turkey to rest helps the juices redistribute before carving.

Smoked Mayo Turkey Variations

• Add citrus: Mix in a little lemon zest for an extra pop of citrus flavor. For even more brightness, add a touch of fresh lemon juice to the herb mayo mixture.
• Change the herbs: Try fresh sage or parsley alongside the rosemary and thyme. Alternatively, experiment with your favorite fresh herbs to create a different flavor combination.
• Add a little heat: Mix a pinch of cayenne pepper into the mayo for a subtle kick. If you enjoy more heat, add a little extra cayenne to give the herb coating a bit more spice.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze portions for up to 3 months. When reheating, add a splash of broth to help keep the turkey moist.

Frequently Asked Questions About Smoked Mayo Turkey

Does the mayo make the turkey taste like mayonnaise? The mayonnaise works as a binder and helps create a flavorful coating. During the smoking process, it combines with the fresh herbs and SPG seasoning, adding flavor without leaving a strong mayonnaise taste.

Can I use a whole turkey without spatchcocking it? Yes, but spatchcocking helps the turkey cook more evenly and reduces the cooking time. If you prefer to leave it whole, adjust the cooking time and always rely on your meat thermometer.

Can I prepare the turkey ahead of time? Yes! You can brine the turkey ahead of time and prepare the herb mayo mixture before cooking. Keep the turkey refrigerated u

Final Thoughts on Smoked Mayo Turkey

This Smoked Mayo Turkey is an easy way to bring something special to your holiday table. Not only does the herb mayonnaise coating add incredible flavor, but the savory SPG seasoning and smoky finish make every bite delicious. Best of all, once you try this method, it just might become your new favorite way to prepare turkey!

More Delicious Recipes

Bacon Wrapped Hot Honey Glazed Carrots – Sweet carrots wrapped in smoky bacon and finished with a hot honey glaze for the perfect combination of sweet, savory, and heat.

Bacon Ranch Potato Salad – Creamy potato salad loaded with crispy bacon and ranch flavor, making it a delicious side dish for any BBQ or gathering.

Balsamic Bacon Brussels Sprouts – Tender Brussels sprouts tossed with crispy bacon and a tangy balsamic glaze for a savory side dish with plenty of flavor.

Apple Bourbon Baked Beans – Hearty baked beans with sweet apple and rich bourbon flavor, making them a perfect addition to your next BBQ.

Easy Smoked Mac and Cheese Recipe – Creamy, cheesy mac and cheese finished on the smoker for a rich, smoky side dish everyone will love.

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