There’s also the Adele Davis slow meat cooking approach where you cook the meat at the temperature you want it to finish at.
That would be fine with dark meat, which is fattier and has a lot of connective tissue which needs to dissolve, but white meat is generally juicier when cooked at a higher temperature.
Also, it is important heat poultry quick enough to get it past the lower, more dangerous temperatures.
Cooking low and slow normally entails cooking temps around 225-250F, way beyond the target temps: white meat:165F dark meat:175F.
I wrap my turkey in layers of heavy duty foil and put it in a 250 degree oven before I go to bed. Usually about 11. I pull it out the next day about an hour before we eat. We usually eat about 1 or 2 in the afternoon. Perfect every time and easy peasy.