Juicy turkey in mayonnaise

Ingredients:

• 1.5 cups mayonnaise
• 1 tbsp paprika
• 4 tsp dried parsley
• 2 tsp garlic powder
• 2 tsp dried thyme
• 2 tsp ground sage
• 1 teaspoon hot sauce or a pinch of cayenne pepper
• 1 turkey weighing 4.5–5.5 kg.
• 1 medium onion, cut into quarters
• 1 head of garlic, cut in half across the cloves
• A few sprigs of fresh herbs (thyme, parsley, rosemary and sage)
• 2 bay leaves
• Special equipment: baking rack, large baking sheet

Preparation:

1. Position a rack on the lowest shelf of the oven and preheat the oven to 160°C (325°F). Place the rack in a large baking dish.
2. In a medium bowl, combine mayonnaise, paprika, dried parsley, garlic powder, dried thyme, ground sage, hot sauce, 2 tablespoons salt, and 2 teaspoons black pepper. Set aside.
3. Remove the turkey giblets and set them aside for other uses. Dry the bird thoroughly with paper towels, inside and out. Brush the turkey with the mayonnaise mixture over the entire surface, including the cavity, being careful to coat as evenly as possible, especially on the breast to ensure even browning. Fill the cavity with onion, garlic, herb sprigs, and bay leaf.
4. Place the bird breast-side up on the prepared rack. Cover the bird with foil.
5. Roast the turkey for 2 hours. Remove the foil and increase the oven temperature to 425°F (220°C). Pour 1 cup of water into the bottom of the roasting pan to prevent burning the skin, and continue roasting until a thermometer inserted into the thigh registers 165°F (74°C), 30–45 minutes. Let the turkey rest for about 20 minutes before carving. You can strain the liquid from the roasting pan and serve it as a sauce or use it to make a gravy.