| 1. | Preheat oven to 425°. |
| 2. | Remove giblets from turkey cavities and rinse turkey inside and out; pat dry with paper towels. |
| 3. | Season, if desired, with salt and freshly ground black pepper; set aside. |
| 4. | Combine Hellmann'sŪ or Best FoodsŪ Real Mayonnaise, shallot and herbs in medium bowl; set aside. |
| 5. | Starting at neck opening, gently loosen skin on turkey and evenly spread 1/2 of the mayonnaise mixture under skin. |
| 6. | Tie legs together with kitchen string. |
| 7. | Arrange turkey, breast side up, in large shallow roasting pan with rack; rub remaining mayonnaise mixture over outside of turkey. |
| 8. | Tent with heavy-duty aluminum foil. |
| 9. | Decrease oven to 325° and roast turkey 1-1/2 hours. |
| 10. | Remove foil and continue roasting, about 1 hour, basting occasionally with pan juices, until thermometer inserted in thickest part of the thigh reaches 180°. |
| 11. | Let stand covered loosely with foil 20 minutes before carving. |
| 12. | Serve with turkey gravy. |
