My opinion on crispy skin:
Crispy chicken skin is great!! Crispy turkey skin … Not so great. It's kinda like jerky … Chew on it some, then spit it out. YMMV
When I am ready to carve a kettle-cooked turkey, I peel off the skin and save it for stock. Except for the drumsticks.
I cook my birds in the 350-400° range. The snake would take too long, and I find a bird that's cooked too long tends to dry out.
Whichever method is used, have fun with it. Don't be afraid to experiment and find the method that suits your needs.