I usually start the Turkey at 425F then reduce the heat after 30 minutes to 325F. I also usually either brine or do a 3 day dry salt rub process before roasting and order fresh free range turkey and not frozen.

Leaving the turkey sitting out and uncovered at room temperature for 20 minutes before roasting helps the skin dry a bit to insure nice browning and some crispiness to the skin when the bird is done.

Happy Canuck Thanksgiving Day!