Sounds like a good way to do it, Kenji's pretty reliable.
I'm going to do something different with the turkey this year, a take on this 'upside-down' roasting technique:
3 changes:
I remove the wing tips and add them to the giblets for making stock for the stuffing and gravy. I will use a roasting rack but line it with bread slices for insulation, and then (probably) serve them as a second dressing. I will use my usual fruit stuffing inside the bird: brandy-soaked prunes, apple slices, almonds and, as James Beard wrote, "here and there a lemon slice".
