Roast Turkey #2

I love Ree. The Pioneer Woman speaks to me. I must, however, painful as it is, state that in the Watz home  "Turkey Taste Test", Ree's turkey baking method came in second.
I roasted a brined turkey a few days ago. See "roast turkey #1. Fabulous, moist, and fast. 15 lb turkey done in 3 hours. No kidding.
I prepped turkey #2, which weighed 12 pounds, exactly like #1: Brined, dried, stuffed with onions, carrots, and celery. I used her slow cook, low temp method, though. Wrapped the bird in foil. Baked @ 275 degrees (F) for 2 hours, took off the foil. Basted with melted butter. Cranked up the heat to 375 degrees. Cooked for 1 more hour, browning the back. (I roasted it breast side down first). After the first hour @375, I flipped the turkey over to breast side up, as it was not browned at all. Cook for 1 more hour, until internal temp came up to 160 degrees. (Total cook time was 4 hours, kind of a long time for a 12 pound bird). I basted the bird with melted butter every 30 minutes. Perhaps opening the oven every 30 minutes lowered the oven temp enough to cause the prolonged cook time. This produced a wonderfully juicy turkey. My disappointment was with the skin. It just wasn't as dark brown and crispy as I like it. For Thanksgiving, I'll go ahead and wrap the bird in foil and bake @ 275 for 2 hours, then take off the foil and baste with butter. Crank up the heat to 425 degrees, bake for an hour, flip it over, baste, and cook until internal temp is 160 degrees. I have amended the "How to roast a turkey" post, and added some more pictures, if you want to take another peek.