The technique requires one hour at 350 degrees to kill off anything bad, then 1 hr per pound, as I remember at the final temp - maybe 170. The technique was most impressive on rare roast beef. The outside was black and the inside was a perfect, completely uniform 130 or 140. No gradation of more done meat near the outside. Just a perfect roast.
Chicken and turkey have salmonella in the meat and should be cooked at higher temperatures.
What you described is similar to braising after browning the roast. I've also seen it done in reverse: the oven set at 170F and roast to within 10 degrees of desired temp, then crank it to 500 degrees to sear the exterior.
BTW, in your original post you stated the oven temp was set to the desired meat temp. Rare beef is around 135F.
Just a guide. No matter what method you choose, if you keep an eye on it and check it with an instant read digital thermometer your odds of success are higher.
Oven temps, time cooked, etc. are not what you should use to determine correct doneness. The interior temperature of the meat is the only sure measure. BTW, when that little red popup pops up, the turkey is over cooked.
Since I bought some good thermometers (not the crap you buy at market) I have had wonderful success cooking meat.