Haven't seen any advice similar to what I did. Recently came into a convection oven so used that on a 14lb bird, unstuffed. Basically zero prep, coated with o

Haven't seen any advice similar to what I did. Recently came into a convection oven so used that on a 14lb bird, unstuffed. Basically zero prep, coated with olive oil and chopped herbs. Un-trussed and baked uncovered at 325 convection. Put BBQ remote temperature probes into breast and thigh. Saw that the thigh wasn't getting warmer as desired so we flipped the bird from breast-up to thighs/legs up at around 130f. Pulled it at 165f in the breast, 172f in the thigh (many would say too hot) and let it sit for ~20min. It was still nice and moist to the point it was kind of difficult to slice the white meat. BBQ thermometers can take nearly all the guesswork out as you can get continuous temperature measurements. Use them no matter your target temp or technique.