mayonnaise coating for smoked turkey?

[Primo]

Hi, I was planning on making the "Ultimate Smoked Turkey" per recipe on my pellet smoker, but was thinking about using a mayonnaise coating (mixed with the Simon & Garfunkel rub) as a coating before I put it in the cooker. Has anyone done this, and been pleased/displeased, or does anyone have any conjecture to offer on whether this is a good/bad idea?

[Steve R.]

I have contemplated this as well. I have to think it would be pretty good.

[SoCalTim]

There will be no taste as, like mustard it will 'burn' off .. go for it AND post lotsa pictures.

[Primo]

I should have mentioned -- I've done this with spatchcocked, smoked chicken, and liked the results -- keeps the rub on better than oil, and gives it a slightly glossier, crispy exterior.

[texastweeter]

Primo speaks the truth. use it on breasts of chicken, and salmon

[docblonder]

This is a great method. The mayo helps with browning, but may slightly reduce smoke flavor. Which is fine for turkey or fish. Pat the skin dry, rub on your mayo/herb paste (avoid glops and thick streaks), and smoke. Don't forget to cook hot enough to render the skin.

Some more info: http://www.latimes.com/food/dailydis...htmlstory.html

[FireMan]

You do have to apply it with a mayo knife, just sayin.

[jgreen]

I have only used on chicken, but would probably work on turkey as well.

[Powersmoke_80]

That is my exact goto method for chicken so Turkey is perfect as well IMO.

[DogFaced PonySoldier]

Will this work if done in the oven to similarly crisp the skin? I would THINK so, but...

My smoker is brokened.

[Jon Solberg]

Yes just dont get heavy handed with the stuff. Keep in mind the oven is a much better environment for a turkey and it may not be needed.

Oil will do the same. The mayo thing is really about the oil. Start out in the oven HIGH heat! 500° for the first 1/2 hour then roll it back to 350° it will brown up nice

You may want to cover the breast in foil at the turn down DogFaced PonySoldier