25 lb. bird

slow roasting at 250 is perfectly acceptable, as in a slow roasted prime rib, for example.
just because someone roasts 'low' at 250, doesn't mean they are going 'slow' as they do with brisket or pork butt, ribs, etc.  Those are true low and slow cooks, but the meat in those cases is taken close to 200, through the point where collagen breaks down, fat renders, etc.

no one does that when roasting a bird (especially duck) or a rib eye at 250.  But you can certainly roast it at that temp.  Would take longer.  I kn ow that with chicken and duck it yields crispier skin (for me) than done at a higher temp for shorter period.  ...but I also dry the skin in the fridge (uncovered) for a day or mor.

@lil-prophet: people here often make pronouncements based on what they hear and repeat, not what they understand from practical experience.  it is best to take advice given here with a grain of salt (from everyone, including me).

Annnnd here we go........

I wasn't baiting anyone. That's the answer i would have given whether tweev posted his incorrect over-simplified generalization or not