Olive Oil Mayonnaise
In a microwave safe bowl, whisk the egg yolks with two tablespoons warm water. Microwave on medium for a minute, or until the mixture is heated to 160F. on an instant read thermometer.
Add to a food processor or blender the heated egg yolk mixture, lemon juice, vinegar, and salt. Process until well-blended. With motor running, slowly pour in olive oil in steady stream until mixture thickens. Serve immediately or refrigerate.
Rub mayonnaise mixture all over outside and interior of bird prior to roasting. Season with additional salt, pepper, and or herb mixture.