Well, I do both at 225 degrees, which is my standard temperature for cooking almost everything.
When I cook a ribeye at 325 degrees, as in a standard oven, I get a roast that is different degrees of doneness. The outside layers are darker (done more) than the inside areas. That is OK because that is pretty much normal for that style of cooking and I still get nice stuff in the middle.
However, when I cook at 225 degrees, I get a roast that has a more uniform degree of doneness; it is nearly the same all the way through. Therefore, I can get a good, prime ribeye medium-rare, much more evenly done and have more just the way I like it.
I agree: Stop the cooking at 125 degrees and wrap, figuring on carryover.
Turkeys are problematic when cooked with beef. Not only are the turkeys going to take longer because they are bigger, they will take longer because they must cook to a higher temperature. It's not that it can't be done, it just needs some figuring. Let the beef drip on the turkey, not the other way around.