Capon / Turkey : Slow Roast at low temp or Fast Roast at high temp?
So, I am preparing to roast an unbrined capon for NYE, and am planning to do so with a vertical roaster. I love the crisp skin that comes from using the vertical roaster, and I find that it typically keeps the breast moist just as well as roasting the bird upside-down. In any event, I have seen recommendations for slow-roasting large birds (at 225 Fahrenheit), more traditional recipes that call for 350-375 degrees, and I have also seen one recommendation for blasting the bird at 500 degrees. The slow-roast intrigues me, since it should enhance the tenderness of the capon, but I don't want to do so if other 'hounds have found it makes little difference. Who's tried the slow-roast method? Which method do you all favor?
I have no temp advice, but suggest you put the bird onto the vertical roaster NECK side down - you'll have to jam it on, but it will fit even if you don't remove the wishbone first. This way, the juices run down to baste the breast, and the bony ends of the drumsticks get the brunt of the high heat at the top of the oven.