I watched the wolf video and they recommend 325.

Near as I can tell, reducing the oven temperature by 25 degrees in the "convection" mode extends the cooking time to roughly what Grandma's recipe called for in her traditional oven.

Cook turkey's and other large chunks of meat by temperature, not by time (although time can be used to estimate when something might be done). Poultry needs to be cooked to an internal temperature of 165 degrees to kill potential pathogens. After that, your turkey is just drying out. Dark [turkey] meat benefits in taste and texture by cooking to 185 degrees; which is what cooking a turkey can be a challenge.

I set my convection oven to 325 but ended up using the built in probe. When using that you set temperature you want the meat to be cooked to (170 for turkey) and that's all I had to do. I didn't baste the turkey even once during the cooking. I did have to cover it with foil about half way through so it wouldn't get to brown. In case you didn't convection roast this year here's what it could look like next time.
{{!gwi}}
My daughter checked out the turkey while it was cooking and asked how could I cook a turkey at 110 degrees. Using the probe, the display shows the temperature of the meat that is cooking not the temperature of the oven. My daughter is still learning to cook and I was glad to see that at least she knew that the number she saw on the oven display was not the right number for the oven temp to be when roasting a turkey. Just had to briefly explain probe cooking.

Thanks for the advice! We used 325 and it turned out great!

I ended up warming up the oven to 425 and lowering to 325 as soon as I put the turkey into the oven. Turkey was a perfect match for badger's picture. Also no basting and anyone who even thought about opening the oven knew they risked chopped off hands.
Glad it was successful.