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Use your meat thermometer.
I'll say it again: USE YOUR MEAT THERMOMETER.
Like Mal said, it's really hard to pin an exact time/temp on an oven. You've GOT to go by the thermometer.
Mal's suggestion about the flavored butter is a good one. Personally, I melt a stick of butter with some fresh herbs (sage/rosemary/thyme usually), and then use that to baste my bird. It results in a browner, crispier skin...mm.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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