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[quote=Anonymous]Slow roasting is actually really good for keeping the bird moist. The only drawback is it takes longer and the skin may not get as brown. But you can use the same recipe (I don’t use a recipe, but dry brine with salt, and then day-of stuff a butter, rosemary, and garlic mix under the skin and roast at 350). Just adjust the time - you can look up how long it should take a x lb turkey to cook at 300 or 350. And use a meat thermometer, preferred kind where the probe stays in the meat and alarms when you hit 160.[/quote]
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