You can typically roast a turkey anywhere between 325 and 375, so 350 should not be an issue. AllRecipes provides cooking times for an oven set at 350. Note that a stuffed turkey will take longer to cook.
4 1/2 hours is longer than than most references indicate for a 9 pound turkey at 325. If you have successfully made this recipe in the oven you are planning to use, you may want to budget in an extra 30-60 minutes.
I have found that the easiest way to keep track of the the status of the poultry is to place a leave-in meat thermometer into a thigh (but not next to the bone). The thermometer probe will stay in the meat and measure the internal temperature as it cooks. The turkey is done when the internal temperature of the thigh reaches 160 (FDA recommends 165) and the juices are clear when slicing the thigh.
I am firmly in the "stuffing is evil" camp... but lets take that as read :-)
If you absolutely must have in the bird stuffing, here is a link to a (I hope legal) excerpt of Alton Brown's Good Eats, showing his technique for doing turkey with stuffing:
http://www.aol.com/video/alton-browns-turkey-with-stuffing/444711017/
He uses a food-safe cotton bag, and pre-cooks the stuffing in the microwave. Then, he uses what looks like a flexible plastic cutting board to guide the bag of stuffing into the turkey.
The summary of his technique is that the stuffing is partially pre-cooked, so that it is hot when it goes into the bird, and comes up to temperature together.
. . .
In the abstract, independent of the pre-cook the stuffing method aluded to above:
The temperature of the inner surface of the cavity is going to be essentially equal to the temp. of the outer surface of the stuffing. Since neither is in contact with any of the heating modalities in the oven (radiation from the hot oven walls, conduction from air contact, convection from circulating hot air), that interface will only heat by conduction through the outer turkey. You want cooked stuffing without overcooking the turkey--that is tricky. But the short answer is yes, the stuffing prevents the turkey from getting convection/conduction heat on the inside.
To assess the temperature at the inside of the turkey, take the temperature of the stuffing, at the edge of the cavity. It will be safe at approximately 155 F (there is some variance depending on your assessment of risk, and which source you look at). This only indicates the turkey is safe, not the center of the stuffing, which you should also check.
Best Answer
Juices start to build up in the roasting pan fairly late in the roasting process. Turkeys are big, and so it takes a while for the inner parts to heat up to the point where they release moisture.
If you are cooking the turkey in an open roasting pan (with no roasting bag or tented foil), it will take longer for juices to start building up, because they will evaporate off the surface of the turkey immediately. Even with tented foil, the high temperature of the roasting pan will delay the appearance of collected juices. A turkey in a roasting bag will show built up juices earliest, but even with a bag it won't happen until the turkey is pretty far into the cooking process.
If the turkey is stuffed, juices will take longer to appear, because the turkey will take longer to cook and some of the juices will be absorbed by the stuffing.
If you're worried about having stuff to baste with: Whether basting is necessary at all is a matter of opinion, but even if you are determined to baste, melted butter will work just fine.
If you're worried about having enough juices to make a good gravy, and you're starting to panic: If you've got the neck and giblets, simmer them in 2 cups of water for as long as you can, ideally with some onions and other vegetables, and the resultant broth will make a fine gravy. For that matter, feel free to break off part of the wings and stick them in the broth too. You can also use chicken stock, either by itself or as a substitute for the water in your broth. I won't tell if you don't.