The Costco method seems like a recipe
for an undercooked turkey on the bottom side. I bought one and here's what I did:
1. Remove turkey then cover stuffing with foil and set aside. I lightly oiled turkey.
2. Put turkey in the middle of the oven laying directly on a oven wire rack.
3. Cook @ 300 convection (or 325 bake if you don't have it. I actually used convection roast which makes the top heating element hotter. Next time I'll use 1 hour "True Convection" followed by 1 hour "Convection Roast" because some edges got a little too crispy.
4. On the bottom wire shelf I put a sheet pan half-full of Swanson's chicken stock to collect drippings. It evaporated so I added hot water half way through. Sheet should be 3" or more under meat so heat swirls around the turkey. Some of the drippings tended to collect in one spot so I broke it up with a spatula once during the cook. Don't lay it on the bottom of the oven because there's a heating element underneath which might boil the water.
*Turkey took 2 hrs (I removed at 160 and it settled to 165. Leg was sticking up so it came in at 180 which is what you want for dark meat.
5. Cook stuffing 350 convection/375 bake. Convection took 35 to 40 minutes. We used a counter top convection/toaster oven for this.
6. Pour half the drippings over stuffing and save rest for turkey leftovers.
Notes: Check turkey at 130 degrees, if it's not browning then remove, crank oven up and put it back in when the temp reaches 475/500. Although this wasn't a problem for me...just a tip if things aren't working out. Go with convection setting if you have it, much more even browning.
Next time I'll cook it on the BBQ or smoker to free up the oven for side dishes. I'll use the same method while trying to keep temp @ 325.
Cut slices pretty thin and always across the grain. Much better results that way (tender pieces).
Family was happy, no complaints.