I use this seasoning often on turkey, and roasted chicken. It was provided to me by a chef at the Culinary Institute of America (CIA). It's a traditional New England style seasoning. This seasoning does contain a lot of salt, so if you have a brined turkey, or one that has been injected by the manufacture, use a good dusting as a coating for both under the skin and on the skin. The type of salt I use for this rub is Diamond Crystal Kosher, with is a large crystal salt.
Because of the use of brand names some ingredients may not be available in your area, and you may have to search the internet for substitutes. But if you can get the original brand names it is well worth it.