Once again most people don't know how to cook and keeping it simple. Wrap or cover it, and cook it for 14-15 min a pound at that temperature.

Give it a quick broil if you want it browned some more. Skip the gawdawful regional brine junk also.

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.

One of my ovens can't be heated above 350, and I have turkey breasts and chicken to roast, in addition to stuff that will be at 400-425 in the upper oven. So, has anyone slow roasted a chicken or turkey breast before and been happy with the results? If so, could you point to your recipe?