"Charcuterie" brined turkey confusion
I'm doing the brined turkey this year from "Charcuterie" by Ruhlman and Polcyn. Everything seems to make sense, especially resting it in the fridge for a day. The one I have question is about the roasting temperature,. 450!!! Low and slow is always the way I would go. This seems extreme. Am I missing something?
Personally I think poultry does not benefit from low and slow.
I use Barbara Kafka's high heat roasting method (450) many, many times with consistently terrific results.
But that's a chicken in a normal kitchen sized oven.
Unless you are using a pretty small turkey, I would seriously worry about burning the skin to hell. You can tent it with foil but that sort of defeats the point.