How hot does the oven have to be to cook a turkey?

Preheat oven to an accurate 400F - Thoroughly clean all remnants of lung and liver tissue from interior cavity of fully thawed turkey. Wash inside and out. Pat dry with paper towels. Season turkey generously with salt and black pepper inside and out and under breast skin flap. Place one quartered lemon and one quartered white onion in cavity. Tie legs tightly together with string. Roast breast side up on roasting rack in shallow roasting pan. Cover turkey with foil for first thirty minutes, then remove foil and baste with one cup white wine and butter solution every 20 minutes. Continue the basting from pan juices, once wine & butter solution has been consumed for basting. Roast 15 to 18 minutes per pound or until inner thigh temperature reads 165F. Be careful not to touch thigh bone with thermometer to avoid false reading. Remove from oven and let stand for 20 to 30 minutes before carving.