I've traditionally done by turkey with a High Sear, Breast Side down - "normal high temp" roasting.
This year, I'm going to give it a whirl at the slow roast approach.
For all you slow roasters out there, do you give still give it the intial high sear or not ?
Second....do you still roast breast side down. I'm inclined to roast it breast side up this year, minimizing the heavy *rack marks-indents* you get when it's roasted breast side down.
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