Directions

1. Place oven rack in bottom of oven and preheat to 325°. Remove giblets from turkey cavity, rinse turkey inside and out; pat dry with paper towels. Season, if desired, with salt and pepper; set aside.
2. In medium bowl, combine remaining ingredients; set aside. Starting at cavity opening, gently loosen skin on turkey breast and evenly spread mayonnaise mixture under skin, working towards neck. Tie legs together with kitchen twine.
3. In shallow roasting pan with rack, arrange turkey. Cover loosely with aluminum foil. Roast 1-3/4 hours. Remove aluminium foil and continue roasting, basting occasionally with pan juices, until thermometer inserted in thickest part of thigh reaches 180°. Cover loosely with aluminum foil and let stand 20 minutes before carving.