I usually roast 3 or 4 wild turkeys a year.
You didn't say, but I assume you plucked the bird? The skin still on will certainly make a difference in how dry the meat is.
When I roast a turkey it is stuffed and I also use the oven bag as the others have said. I think the bag is the only wat to go really. I don't do anything in the bag but put a little flour in it. I do rub the skin with lemon juice before its put in the bag, I think it seals the pores on the skin. I roast at 350 degrees and cook to about 165 or 170 degrees. Many times you will read to measure the temperature on a turkey in the thigh. This may be true on a tame bird, but I don't think it is on a wild bird. They are built a bit different. I take the temp on a wild bird in the middle of the breast.
I don't get many fall turkeys so my experience is only with spring gobblers. I think the breast sponge on a spring gobbler really helps keep the breast meat moist.
As far as this turkey thing......I know enough...to know enough...that I don't know enough