When slow cooking a turkey do I cover the bird or not?

I'm tired of dried out turkey on Thanksgiving. I am going to slow cook the bird for 20 hours at 185 degrees and use 2 temp probes to prove the meat is 185 degrees. Many so called chefs advise against this since they are part of the commercial cooking industry. But me being an engineer I know turkey juices boil at 212 and it takes 977 btu's to boil off a pound of water therefore the real way to make a turkey juicy without replacing the natural juice with saltwater brine is to slow cook the bird. My real question is do you slow cook a turkey with the cover on the whole time or remove it at some point?