It is important to give a short, 15 min of very high heat then turn it down to around 225-250 degrees and let it cook all night this way. This will kill any bacterial in the poultry and keep it safe when cooking at the lower heat it only needs to be singed. I did it this way for years when cooking a large turkey, 20-25 lbs, The bird will be nice and moist. Turning the bird up at the end and uncovering it will brown it up nicely too.