I do go on about the 'low and slow' roasting method I know.
Yesterday I wet brined this little turkey for about six hours. Then wiped dry and put in the fridge overnight. This morning I preheated the oven to 200 F. I sprinkled a bit of salt and pepper on the bird. That's all. No stuffing. Then into the oven at six am. I checked the internal temp at 10:00 am It was 130 F. I just checked the internal temp now and it's 148 F. The internal juices ran clear. The skin needed a little browning so I cranked up the heat to 'Broil'. In a couple of minutes the skin turned a nice golden brow. It's now 11:06 am. Here's the result"