....that is, we cooked a 20-pound turkey all night long (about 12 hours or so) at a low temp (250 to 275ÂºF). The turkey was wonderful and don't anyone give me that "was it dry" comment. No, it wasn't dry, in fact it was more moist than many turkeys we've made. We just put the turkey upside-down in a roasting pan that had about two inches of water in it and covered the pan tightly with foil. What I liked best about this method was the ease of "carving"...heck, there was no carving. No need for a knife, I filleted the entire bird by hand...including the legs and wings. There is no other way we'll ever make a turkey.