I assume that the beer can will be opened so the turkey gets the flavorings...
Please see below a good cooking guide. As well, keep in mind, the turkey is truly done when the thigh meat reaches an internal temp of 165 Degrees.
Oven temp should be 350 Degrees. I believe the rule of thumb is 20-30 minutes per pound or something.
If you do not have a meat thermometer here are some tricks to know when the meat is done--
1) the bones move freely and snap aprt with little effort.
2) you can stick a fork in around the thigh area and the meat gives easily, you dont have to pull to remove the meat from the bone.
To keep the meat moist you can lay strips of bacon over the skin of the turkey and as the bacon cooks it keeps the skin moist and the meat juicy.
Remove the bacon for the last hour of cooking if you want a crispy breast.
