Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Prepare the mayonnaise a day ahead, and refrigerate. Garnish the platter with fresh tarragon sprigs and lady apples.

David Bonom
Recipe by Cooking Light December 2006

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Credit: Jeff Kauck

Recipe Summary test

Yield:
12 servings (serving size: 4 ounces turkey and 1 tablespoon mayonnaise)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare turkey, trim excess fat. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat.

  • Combine 2 tablespoons tarragon and next 6 ingredients (through garlic), stirring well. Rub tarragon mixture under loosened skin and over breast meat. Place turkey, breast side up, on a wire rack coated with cooking spray. Place rack in a roasting pan. Pour 1 1/2 cups water into pan. Bake at 350° for 1 hour. Baste turkey with pan juices. Bake an additional 30 minutes or until a thermometer registers 165°. Remove turkey from oven. Loosely cover with foil; let stand 20 minutes. Remove skin from turkey; discard. Thinly slice turkey.

  • To prepare mayonnaise, combine mayonnaise and the remaining ingredients, stirring well. Serve with turkey.

Nutrition Facts

295 calories; calories from fat 27%; fat 8.9g; saturated fat 1.5g; mono fat 2.6g; poly fat 4.3g; protein 48.2g; carbohydrates 2.3g; fiber 0.1g; cholesterol 139mg; iron 2.5mg; sodium 456mg; calcium 27mg.
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