While channel surfing the other night, I came across a cooking segment that caught my attention. Mayonnaise was being slathered on a raw turkey before it went in the oven.
Wasn’t sure I should experiment on Thanksgiving so decided to test this theory on a chicken.
Made homemade mayonnaise in a food processor:
3 egg yolks (at room temperature)
3 teaspoons mustard
With motor running, drizzled (very very slowly):
1-1/2 cups of oil (I used a combination of walnut and canola oil).
Added salt, pepper and a squeeze of lemon.
Chopped some fresh herbs (thyme and rosemary) and combined.
Then spread this mixture on a chicken.
Sprinkled with salt.
Cooked at 425 degrees for 1-1/2 hours.
On a bed of baby carrots and diced butternut squash (also an experiment).
The result was a roasted chicken….
...that looked a bit diseased.
In need of immediate dermatological assistance.
On the bright side, the chicken meat was succulent and delicious. The cooked vegetables were out of this world and the drippings made a very tasty gravy.
But, you eat with your eyes first. And this dish should come with a blindfold.
So this Thursday I will stick to buttering the bird.
Mayonnaise will be used for day-after turkey sandwiches.