Why would you give an answer if you don't know shieldcook7. Being that you are using convection remember that hot blown air will cook things faster and brown things faster. 300F is way too high for a bird that size using convection. More like 200F and cover the tops of the legs and breast with foil until almost done or they will burn using convection. Use 300F and your likely to end up with a over cooked and burnt top and and undercooked lower.

I second the 300 temp, but the precise temperature for baking like this often isn't as important as the time you leave it in for.

As with all roasting, you should cook the meat, not for a specific time, but "until its done", that is, until the meat has reached its target temperature. The success of--read dryness--of a roast has primarily to do with the final temperature its cooked to, so the best thing you can do for your roast is to monitor its temperature and take it out when its done.

You should be shooting for a final temperature of about 155, so you'd want to take it out up to 5 degrees cooler, to allow for carryover cooking.

I would say 300 for 30-40 minutes per LB. But I've never cooked a bird in a convection oven, so I could be very wrong.