Plan was to go 250 to 300 depending on my mood to 165 inside the breast and baste with apple juice once in a while.
Seems like last year I stuck Apple, orange and onion in the cavity, but I've forgotten for sure
I stuff mine with citrus. Make for a great fresh taste and keeps the bird moist.
See link attached.
You'll be amazed at what just shaking some salt, pepper, sage, rosemary and thyme in the cavity does. Its not pronounced throughout the meat but the aroma is just makes your mouth water. When you walk in the house and that smell hits, well you'll know its the holidays. The aroma is as important as the visual.
Good luck and I hope its the best bird ever!
PS One year I stuffed a turkey with apricots. It was the most outstanding turkey I have had, although it wasn't a holiday bird.