- 15 minutes
- 3 hours
- Preheat oven to 425°. Remove giblets from the turkey and rinse the turkey inside and out; pat dry with paper towels; set aside.
- Combine the mayonnaise, the bouillon, shallot and herbs in medium bowl; set aside. Starting at neck opening, gently loosen skin on turkey and evenly spread 1/2 of the mayonnaise mixture under skin. Tie legs together with kitchen string.
- Place the turkey, breast side up, in large shallow roasting pan with rack; rub remaining mayonnaise mixture over outside of turkey. Cover with heavy-duty aluminum foil and roast for 1 hour. Decrease oven temperature to 350° and roast turkey 1-1/2 hours. Remove foil and continue roasting, about 30 minutes, basting occasionally with pan juices, until thermometer inserted in thickest part of the thigh reaches 165°and skin is browned and crispy. Let stand covered loosely with foil 20 minutes before carving. Serve with hot, prepared Knorr® Roasted Turkey gravy mix .