I was thinking of the mayo as a suspension for spices. It’s not a strong flavor, but it would presumably serve as a way to get an even coating all over the bird.
Yes, that’s what I thought as well. The meat was moist and the spices stayed put, but I never had a problem with either of those things in the past. The skin wasn’t crispy though, it was soft and the fat underneath was kind of blobby instead of cooking off and crisping up. Also not a lot of drippings in the pan and the meat seemed to kind of shrink up on the bone, very strange. I made a nice roast chicken yesterday to have with the leftover side dishes.
Ditto. After reading (parts of) this thread, I did the whole mayo coated turkey thing yesterday. Wasn’t that impressed. It wasn’t bad, it just wasn’t “OMG, THIS IS FANTASTIC TURKEY!” Next time I do a turkey, I’ll stick to the butter, salt and pepper that I usually rub on it.