The Turkey Turned Out Well

The slow-roast method was a success. The meat was moist and stringy, like pulled pork.

There was a brief moment of concern when I discovered the oven was off, but it couldn't have been more than about an hour, so I turned it back on and all was well.

The meat was so loose, there was no way to carve a slice. Instead I just dragged it off the bones with a fork.

My first foray into gravy also turned out just fine, even though I kind of winged it a bit.