With big joints, I usually do like you, Steve, with the low temperature method, but the single most important getting-it-right tool I have for meat is an instant-read probe thermometer.

With birds, I roast at a fairly high temperature, baste like a bastard, and leave em in the oven or barbecue until the ankles look right.

Yeah, I know. Not very precise, but in some 50 years of making dinner I have yet to poison anyone.

With any large piece of meat, or even a thick steak, I find things go better if I take it out of the fridge well in advance so the middle isn’t near frozen when i5 goes in the oven. Himself is not a fan of overly rare anything.