TriX wrote:
I cook “low and slow” also, and I’ve found that brining overnight in a salt water solution in the fridge makes a big difference in tenderness in chicken or turkey. in fact, Outback brines sirloin steaks as one of their standard offerings, and they are surprisingly tender.
Years ago, I had a dog who would see the bird going in the oven and he would sleep by the oven for the duration of the cooking.