[jp4m2]

I'm thinking about using an electric roaster this year instead of the oven. I've heard this way of cooking will result in a very moist bird. The only drawback is the turkey may be lacking in color. A pasty white turkey would not look to appetizing...

I'm not finding much in my search addressing this issue. I've found one poster who cooks the turkey at 400 degrees for the first hour then reduces the heat to 325.

Another poster said remove the turkey last 30-45 minutes and finish it in the over to brown the skin.

Another poster said to just cook it as if it's in the oven, it will eventually brown but not a deep hued brown.

I'm tired of dry azz turkey and I figured I have nothing to lose cooking it this way. Anyone experienced with this way of cooking? Oh, also does it cook faster in the roaster?