Place oven rack on/in its lowest setting.
Set the oven temperature to 350˚F.
Place the bird on a roasting rack inside the kitchen sink.
Sprinkle Monterey Chicken Seasoning over the entire bird.
Move the roasting rack inside a roasting pan or on a half-sheet pan
Insert a remote probe thermometer into the thickest part of the breast.
Set the thermometer alarm (if available) to 156˚F.
A 14 to 16 pound bird should require a total of 2 to 3 hours of roasting. BUT, ALWAYS depend on a thermometer – NOT TIME!!!
Remove the turkey from the oven when the internal temperature of the breast (white meat) reaches 156˚F. YES, DO IT!
Leave the thermometer in the bird and let the turkey rest, loosely covered with foil or a large mixing bowl until the temperature stops rising and falls 1˚F. NOTE: The turkey will continue to cook from residual heat to a temperature of 165˚F-169˚F, depending on the size of the bird.
Carve and serve.