Interesting. If roasting chicken or turkey (parts or whole) I will usually lift the skin and use seasonings under the skin. I make a paste with sage, salt, pepper, rosemary, paprika, etc (any spices will do) and EVOO and then schmear it under the skin. It seems to do a good job of penetrating and flavoring the meat. I also use whole stems of sage or rosemary under the skin for great flavor. It never really occurred to me to S and P the INSIDE, but I suppose that it would flavor the cooking juices. Then again, most people reseason the juices several times, so what would be the point?
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