I had to look that up.
The instructions for it seem a lot like the roast chicken I did in the crock pot for Christmas - except the bird and the pot are bigger.
particularly this piece of advice
For a crispy skin, remove the turkey from the roaster 30 minutes before it is done cooking. Rub butter on the skin and place in a conventional oven at 400 degrees until the internal temperature reaches 160 Fahrenheit.
though I put lemon and a bit of salt/pepper and vinegar on my chicken before I put it in the oven for crisping - I've discovered the acid in the lemon and vinegar makes for ultra-crispy poultry skin
ok - so the chicken done in the crock pot was super moist and crispy
if the countertop turkey roaster is anywhere as good - and you have the counter space, and need the oven space for something else - I'd go for it