Should work on Convection Roast, on a turkey rack, unstuffed, at 325 degrees, until the internal temperature in the thigh reaches 170 degrees. However, cooking a stuffed bird on any setting is not real safe- I have battles with my father-in-law all the time on this as he wants a traditional stuffed bird. Instead I like to cut up a few apples, onions, celery, carrots and combine with oregano and thyme sprigs and stick into the cavity loosely instead. If you cook stuffing in the cavity, it should register 165 degrees. And be sure to pull out of the for 1 hour and let it rest before carving to be sure the juices distribute evenly.
Good luck and let me know how it turns out. Also, what manufactured oven do you have- brand?