I have cooked a turkey in a combi oven on combi mode, not steam mode. If you want to crisp the skin, you will need a dry heat at the end - steam alone won't give you a dry skin. The brining should not be a problem

I agree on the pinkness. You can also get a pinky tinge depending on what the bird has been eating. If the texture is smooth and soft and glossy, it's under done. If it's cooked turkey texture, it's cooked. :) I can't deal with all the turkey gymnastics that other people put their birds through. The whole point for me is that it starts early and doesn't need any fussing. Mine goes on a short, silicone covered rack in my "goosepot", which is basically a 15 qt. Le Creuset oval dutch oven. I should say that I always start with a top quality, free range bird, usually about 22 lbs. in the Spring, which means it has defrosted for a few days in the fridge, there being no fresh turkeys that size at Passover time. Recently, I gave up on stuffing, which also shortens the cooking time so I may go back. Without stuffing, I put a lemon and a broken up tarragon branch in the cavity, and a blend of dried herbs and maybe garlic pepper, shaken all around. I don't know that it makes a difference, but it feels like cooking. :) A bottle of cheap (palatable) white table wine in the bottom of the pot. My birds are always too big for the pot lid, so I do the loose tent of heavy duty Reynolds Wrap. Just a sheet of foil, dangling loosely. Then I put it in the oven for the proper amount of time for the size of the bird, take it out, let it rest, and get one of the guys to carve because I'm way too busy at that point to care what happens to it. But it is always gloriously, beautifully brown and juicy. Not crispy skinned. We don't eat the skin, but it is appetizing looking. Because I have a tight fit in the roaster, and the wine in the bottom, people will tell you I'm steaming, rather than roasting the turkey. Fine by me. It tastes good. :) And one year I did six turkey breasts and thighs in the steam oven because I needed more turkey and the big oven for something else. :) I know you know how to cook. Maybe the trick is to not try so hard?

Wrapping with foil will "soften" the crispy skin...bit fi it's browned it won't be flabby....I would not cook the turkey to 165, but take it out at 160...or even a couple of degrees less. then tent with foil and pile clean ( like you would use dirty ones??) towels on top to insulate. In 20 to 30 minutes the temp of the turkey will have risen to 165. And please.....no dressing in the slow cooker!! Can't stand mucky dressing....should be crisp on the top and browned on the bottom. Put that pan of dressing into the oven as you remove the turkey. by the time the turkey has rested and you have made the mashed potatoes and gravy, the dressing will be cooked and wonderful!

I can't tell you best technique, but this is always successful for me. I usually do a whole butterflied chicken, but it works with parts. Suntan lotion. For crisp skin you need to render out the fat that's underneath, which happens with heat, but it helps a lot if you use a bit of oil and a bit of sugar on the outside. By that, I mean some salad dressing, marinating sauce or similar. It doesn't matter what flavor, just that it has some fat and some sugar. Too much sugar, like with most barbecue sauce, and you'll get blackened. It may still taste good, but it it'll char. Flavor--I usually sprinkle some herbs and spices on as well. Air: Without air exposure, the skin will stay moist and soft. I use a shallow pan, like a sheet pan or hotel pan. You use a roasting pan if you have a rack that sits at the top level of the sides. With a whole butterflied chicken, most of the skin is faced up, and not enough of the legs are skin down to matter. If you're doing a bunch of legs and thighs, and want the skin crisp on the bottoms of the legs, you need a rack. I usually go old fashioned, and slice an onion arranged around the bottom of the pan with some cut carrots or snack carrots, and whatever I want to use up, and use that as my rack, but I'm not worried about the bottom of the legs. I'd still suggest the veg for keeping the chicken moist and tasty, but put a rack above them to hold the chicken to get the bottoms crisper. Steam. The great secret. If you don't have a steam oven, put some liquid in the bottom of the pan. Water, stock, wine, beer, whatever you like. More if you don't have the onion. At least a cup. I've done it this way and it works just fine, Oven--at home I usually use the combi-steam oven on 360° F and 60% steam (convection heat only). Otherwise, I put the liquid in the bottom of the pan, and aim for a similar temperature, with convection. If you don't have any stops between 350° and 375°, 350° is fine. 1.5 hrs. for a whole chicken (about 4.4 lbs.). About half that, 45 min., for 1.5 lbs. of parts. Convection is even more variable oven to oven than temperature. You'll have to keep an eye on it and test the exact temperature, time and fan setting that works for you. Good luck!