Thaw your frozen turkey properly. Clean and remove the giblets (liver, gizzard, heart, and neck). Rub the turkey down with lime.
(Note: The giblets may be placed in a pan with water, cook on low heat until they are tender, and used in the stuffing and/or gravy.)
Place the thawed or fresh turkey, breast up on a flat rack in a shallow pan, 2 to 2 ½ inches deep. Season well with the green seasoning to your liking. Get the seasoning well under the skin. Salt the turkey well inside and out.
Don’t forget to tie the legs together.
Melt ½ cup of butter.
Brush or rub the skin with the melted butter.
Place the rubbed turkey in an oven bag. Close the bag with the special tie.
Snip off two areas of the bag to allow steam to escape.
Place in a preheated 325 degree F oven. Cook 1 hr at 300 degrees F, then turn the oven down to 250 degrees F. Continue to cook for about 3 – 3 ½ hours (see table below for more details). Based on the weight of the bird this was the recommended roasting time.