Rinse your poultry in cold water and pat dry. Rub liberally with your favorite dry rub.
Using a roasting pan of a suitable size to fit however many roasters and birds you're roasting, add enough liquid -- broth is good -- to cover the bottom at least 1/4" deep. Trust me: this'll make clean up a lot easier.
Lightly oil the vertical roaster with cooking spray.
Shove that bird onto the roaster so that the top of the roaster is visible out the neck hole.
Position oven racks pretty low so that you can get the bird in there.
Preheat oven to starting searing time by the chart below and let sit at that temperature for 10-15 minutes.
Put the roasting pan into the oven for the appropriate searing time by the chart below. Then, lower the temperature to the suggested temperature and cook an addition amount of time to get to the total time.
Remove, let rest, and carve.