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Mayo Rub Thanksgiving Turkey

  • 8 Servings
  • 30 mins Prep Time
  • 80 mins Total Time

Ingredients

  • 1 Shady Brook Farms Fresh Young Turkey Breast, thawed
  • 2 tbsp. olive oil
  • Salt and black pepper
  • 1/3 cup mayonnaise
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh sage, chopped
  • 1 tsp. dried rosemary
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • Chopped celery, carrots, onions and lemon for stuffing (optional)
  • Step 1

    Preheat a large air fryer to 370°F. A 12 quart air fryer if preferred. If you don’t have a large enough air fryer to fit the turkey breast, preheat a standard oven to 375°F.
  • Step 2

    Pat down the thawed whole turkey breast with paper towel, removing as much moisture as possible. Brush the turkey all over with olive oil, and season generously with salt and black pepper. Set aside.
  • Step 3

    In a bowl, combine the mayo, herbs, garlic and onion powder, and salt and pepper to taste.
  • Step 4

    Fill the cavity of the breast with the chopped celery, carrots, and onion, covering with slices of lemon secured into the turkey with toothpicks (optional).
  • Step 5

    Using a pastry brush or your hands, rub the turkey all over with the mayo rub, working it into all of the crevices. Reserve a couple tablespoons of the rub.
  • Step 6

    On a foil-lined air fryer tray or baking tray, place the turkey breast side down and cook in the air fryer for 15 minutes.
  • Step 7

    Remove the turkey from the air fryer and flip the bird over. Brush with the remaining mayo rub in any spots the rub has come off and return to the air fryer, breast side up. Cook for 20 minutes.
  • Step 8

    Rotate the turkey 180 degrees, to allow both sides to brown evenly, and cook for another 20-25 minutes, until the skin is golden brown and the thickest part of the breast meat reaches an internal temperature of 165°F.
  • Step 9

    Remove from the air fryer and allow to rest for 5 minutes before carving and serving. Enjoy!

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