Meat + Poultry Turkey Chipotle Mayonnaise-Roasted Turkey 4 Reviews Food & Wine's Justin Chapple flavors mayonnaise with smoky chipotle chiles, then spreads it under the skin and all over the outside of a turkey before roasting. It yields super-juicy, delicious meat that's perfect for any holiday meal. By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Published on November 15, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 3 hrs 20 mins Yield: 10 to 12 Ingredients One 10 to 12-pound turkey, rinsed and patted dry Kosher salt Black pepper 1 cup mayonnaise 1 lemon, zested and quartered 1/4 cup minced chipotle chiles in adobo 3 garlic cloves, finely grated 1 tablespoon chopped thyme plus a small bundle of sprigs 1 head of garlic, halved crosswise Directions Put the turkey on a rack set in a roasting pan and let come to room temperature. Preheat the oven to 425°. In a medium bowl, whisk the mayonnaise with the lemon zest, chipotles, grated garlic, and chopped thyme. Run your fingers under the turkey breast and thigh skin to loosen it, then spread the half the chipotle mayonnaise under the skin and over the breast and thighs. Stuff the turkey cavity with the head of garlic, the lemon wedges, and the thyme sprigs. Spread the remaining chipotle mayonnaise all over the turkey and then season with salt and pepper. Roast the turkey for about 30 minutes. Reduce the oven to 350° and roast for about 1 hour and 15 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°; tent with foil if it browns too quickly. Transfer the turkey to a cutting board and let rest for 30 minutes. Skim the fat off any accumulated pan juices and transfer to a gravy bowl. Carve the turkey and serve with the pan juices. Sarah Crowder Rate it Print