Preheat oven to 350 degrees. In a small bowl, combine the seasoning, brown sugar, oil, oregano, and salt. Divide the mixture in half and add the garlic to one mix. Rub the garlic mixture under the skin. Rub the outside of the bird with the other mixture. Coat evenly.
Place on a wire rack in your roasting pan.
Roast until your thermometer inserted in the thigh registers 180 degrees and juices run clear, about 2 hours. Let stand 10 minutes before carving.
NOTE: I think that 180 degrees is just a bit high. Compare with the cooking chart on the wrapper the bird comes in (most usually there's one on the back).