S.S.
We have used our roaster for the past six years. It comes out beautifully. There really isn't a need to start in the oven and transfer. The only time I had a less than perfect golden skin (was still crispy) was when I went overboard with fresh herbs on top. It was my first time doing a smaller bird, but I used at least a many fresh herbs as before, LOL.
Also, I've never had to add any liquid to the pan. The natural juices of the turkey have always been more than sufficient.
Not specifically related to roasters, I do not baste the bird at all. I check it for doneness about 45-60 minutes before I anticipate it being done and then check periodically after that, depending on how close it is. Removing the lid introduces cold air, which can contribute to dryness. *knock wood* I haven't had a dry bird yet.