Perhaps you will get very interesting info on convection mode from others. However, I just wanted to point out that you appear to be able to use that oven in conventional 'bake' mode as well as 'convection bake' mode. Our KA oven is certainly that way. I'm guessing that you can just go 'old school'.

I just did a turkey for Canadian Thanksgiving. I have a Miele oven and use their auto roast which worked very well - basically it sears at 450 for a bit and then finishes at 325 on convection. I followed Ina Garten's recipe for Accidental Turkey which does not use convection. Miele says to insert the thermometer (probe) as follows: looking straight down at the turkey, insert into the breast vertical to th breast bone. I took it out at 165. To have the legs reach a higher temperature, I put a bag of frozen peas on the breast while the bird comes to room temperature prior to roasting. Ina gets around this by putting the turkey in feet first and using conventional bake. Check out her recipe online. It turned out beautifully.

As for having the turkey done ahead of everything else: For years I cooked the turkey at my house, let it sit while we loaded the car, put the top on the roaster and drove for an hour to my brother's house. Once there, we had to cook and mash potatoes, make gravy, etc. We took the lid off on arrival and eventually transferred the turkey to a platter. There was always a certain amount of diddling around finding things in my SIL's kitchen. Those were super tender, excellent turkeys. The waiting seems to have been a bonus.

A turkey's rest is a good thing....done ahead and resting on the counter makes for a lots better bird.

Rules of thumb with convection are 25° F lower or 10-20 minutes fewer for the same recipe IF it takes less than an hour. If it's longer, like a turkey, there's much less of a difference. Your oven may have quirks, however. Even though convection evens out the air temperature a lot (that's the main point of it), with a fan you can get a hot spot, depending on what is blocking the airflow, how. If you use a deep roaster, there's no problem. If you tent with foil, there's less of an issue than in a short sided open roaster with no cover. For the last method, keep your eye on it so that you don't get one burnt spot, or have the skin way too done and the inside not cooked.

Browning happens at 350° F and above. That's one reason that many cakes are baked at 325-330°--those aren't supposed to brown. Be careful with that automatic temperature adjustment that you have something that you want to be nice and caramelized go wan and pale because the oven is second guessing you. It's possible that there's some kind of magic where their fan heat is a lot hotter than the set temperature, but normally that is not the case. Often a large turkey is cooked longer at a lower temperature specifically so it will not brown, then the temperature is raised near the end to make the skin crisp and pretty. A moist environment helps with the crispness. If it gets too brown too fast cover it. I don't use a lot of foil, but a roll of heavy duty foil can get you out of a jam. :) And it's totally recyclable.

In your situation, I'd pretend that this wasn't a new to me oven and just cook the danged turkey, ignoring that there was the addition of convection, but I'd put a lot of extra time (like an hour or even more) extra from the start time, and I'd check it as it cooks. That's a good way to learn more about the new oven too.

Remember, a turkey needs to rest for a good long time. It's probably the long resting that made those turkeys of Suzanne's so good. If your bird is done way too early, just put some foil over it, and some heavy towels, or let it sit in the cooling oven (if the oven is really cooling, or with the door cracked open). It won't suffer from a good long rest.

Wishing you a wonderful meal and much joy from your new range.

I'm using a new oven as well. Two new ovens and both have been a bit hilarious being a bit over-confident on our part.. Like recent artichokes in the steam oven..."um, i feel some steam, but they are cold", (after 45 min)

Have had good trial success with a decent size roast chicken and a good thermopen.

Last spring we made a brisket recipe, low and slow, and did the recommended heavy thick newspaper in a cooler. Raised the temp the last 1/2 hour in the oven, then into the cooler. I checked the temp every hour for four and it barely lost 10 degrees.

Covered and resting does not lose temp as fast as you would think and only improves the texture. If we mess up with the timing, i know the back-up cooler method will work from experience. (read about it, then finally did it personally) Some do it on purpose to free up the oven. Then put it back it to golden/crisp the skin, a bit of butter, for 20min.