Apart from the last part...thats how I always used to cook my turkeys. Taught by my SIL a grad of Cordon Bleu in Paris Cover first, then when about 10 degrees short of cooked. Uncover and brown.
Now I do turkeys, and the Christmas ham, in a countertop oven, with about 1/2" of chicken stock in the bottom. When about 5 degrees short of cooked, I put in the regular oven to brown.
Bought the countertop oven after one Thanksgiving, when the reg oven element burnt out.
On the ship, they used to do 400 turkeys at a time, set oven temperature, set length of time. If a passenger wanted brown skin....they would put it under a grill.