I know I've seen discussions about this approach in the past, but my chowhound google-fu doesn't seem to be working today. Can anyone shed some light on this approach? What temp and approximately how long? Will the skin get golden at low temp, or will I need to throw it in a hot oven at the end?
The reason I ask is that I'm soon to be the owner of this warming drawer:
...which happens to double as a giant slow cooker (it goes up to 250 degrees). And I'm wondering if I'll be able to roast my turkeys in there in the future. I figure if I spatchcock it, even a huge turkey should fit with no problem. The thought of being able to free up my oven space on Thanksgiving Days is kind of wonderful, but I'd like to know who's had success with a low temperature roast.