Spray roaster oven with non-stick cooking spray or line pan with foil.
    Remove the bag of organs and anything that is in the cavity of the turkey. DO NOT rinse, but pat turkey completely dry with paper towels.
    In a small bowl, combine poultry seasoning, seasoning salt, and pepper.
    Rub turkey with oil or butter and liberally sprinkle seasoning over the outside of the bird and pour some inside the cavity and rub around.
    Place turkey in the roaster (I prefer breast side up). Insert digital thermometer and place lid on top. Set thermometer based on where you inserted the probe. 180F for thigh or 165F for breast. Juices should run clear and not be pink.
    The Butterball website has a great calculator to get an estimate on how long your turkey will take to cook. Check your turkey early since it's easy to over cook and dry out a turkey.
    When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. If you want to crisp the skin more, then put under the boiler for a couple minutes just before serving. Watch it closely so it doesn't burn.