If you have a convection feature on your oven, this should be a piece of cake, and it won't take very long at all, because of the air circulation.
I would use a digital probe thermometer, just as I will on my turkey. They come with very clear instructions, and definitely let you know when your food is cooked to the proper temp that YOU set before you put it into the oven. It removes ALL the guesswork! They're pricy, but worth every penny.
Pre-convection, my 22-24 pound bird would take 6+ hours, but now, it's less than 4 -- AND the bird is much more beautifully and evenly browned and juicy.
Wine is the food that completes the meal.