Roast turkey, the centerpiece of most Thanksgiving dinners, can make (or break) the meal. With that much pressure placed on a single dish, it’s easy to feel intimidated. There are complex brines and dry-rubs to make, temperature and timing to keep, and the tetris-like game of fitting all the casseroles and baking dishes into the oven with the hope of it all coming out piping hot and ready at the same time. Inheriting my husband’s family slow-roasted turkey recipe solved those riddles for me. Slow-roasting is an old-school and fuss-free approach to cooking turkey. You begin by roasting the turkey in a moderate oven, before turning down the heat and cooking it low and slow for hours. The gentle heat and long cooking time results in a bird with deep amber-colored skin and meat so tender it literally falls off the bone. The recipe was my husband’s great-grandmother’s, passed down …