Reporting back as promised. The turkey was delicious!

I rubbed it with a little canola oil and a fair amount of McCormick's Montreal Chicken seasoning. It was a 17-pound turkey and it was done in slightly less than 3 hours. It was about an hour and a half after it was done that we served it, and it was still warm, with crispy skin and juicy meat. The meat did dry out a bit as it sat on the buffet table, but it was still tender and flavorful. I think for a dinner where it's being served right after carving it would be perfect.

Thanks Judy, for the tip about the oil less fryer! I was skeptical at first, but am sold!