Wrapping with foil will "soften" the crispy skin...bit fi it's browned it won't be flabby....I would not cook the turkey to 165, but take it out at 160...or even a couple of degrees less. then tent with foil and pile clean ( like you would use dirty ones??) towels on top to insulate. In 20 to 30 minutes the temp of the turkey will have risen to 165.
And please.....no dressing in the slow cooker!! Can't stand mucky dressing....should be crisp on the top and browned on the bottom. Put that pan of dressing into the oven as you remove the turkey. by the time the turkey has rested and you have made the mashed potatoes and gravy, the dressing will be cooked and wonderful!

Ina may be a pro....but there are many recipes that "pros" publish that I like my way of doing it better.
If you don't want your dressing crispy.....cover it well, and if you really want it to taste like it was cooked in the bird, buy an extra turkey thigh and remove the skin and lay it on top of your dressing, then cover well with foil. That way the fat from the skin will ooze into the stuffing like it would in the bird.

I prefer moist dressing. I did try a recipe a few years back from Cook's Illustrated but it was too crispy and no one ate it. All prefer stuffing out of the bird like my MIL. My turkey was good then but the skin not as crispy as I would like and I just tented it so that's why I question Ina's wrapping it tightly. Perhaps her dry brine is the secret.

Linda, you have every right to prefer your way, but I think Ina's methods and recipes stand in high regard by millions, so for me that's a no brainer, at least for a place to start. And the crock pot method does turn out dressing that has the taste and texture of having been cooked in the bird without messing with a turkey thigh. I use the giblets and neck to make the broth to moisten the bread, which gives a nice turkey flavor. Others, including me, also have the right (and experience) to prefer our way.

I love Ina and her exact measurements. This morning, I caught an episode where she used 1 1/2 tsp. of minced garlic and thought, "Oh, hell, I'd just use two!".

But, that's Ina's way and she's sticking to it.

Of course you have the right to prefer your way....just as I have the right to prefer mine.
I prefer Julia Child's ways of cooking to Ina's....although for a holiday, I don't de construct the bird, but simply roast at 325....unless I am in a hurry. LOL!

The first time I made the dressing in the slow cooker, the whole family (13 of us) said it was the best ever. It's nice and moist, but not soggy like can come out of a bird. I've had stuffing from a bird that was a gloopy mess. This at least can be 'customized'. Stir the stuffing occasionally while it's cooking, and if you want it a little more moist, it's easy to add a little more broth.

Natalie, don't forget to spray the slow cooker. It will stick, otherwise.

Like others, I do not like the crispy, crunchy dressing.