Take out the neck and giblets and set aside. Remove any fatty deposits around the body cavity and excess skin around the neck cavity. R inse the turkey, neck and giblets thoroughly in cool water, running your hands over each piece as you rinse them. Dry the turkey and parts thoroughly. Fold the wings under the bird with the tips resting against the back.
L ine the roasting pan with heavy foil.
Place the rack inside. Set the bird breast side down on the rack. Rub some of the seasoning rub into the back and sides of the turkey. Flip the bird over and continue with the remaining rub on the top and all interiors of the bird. The bird is done when a meat thermometer registers 175 to 180 degrees at the thigh.