165 in the thigh meat. I'd take it out at 160, cover with a bit of foil and let stand for at least 15 minutes. There will be carryover, and the internal temp will reach at least 165.

Also agree with drain the fat regularly. It's pretty amazing how much fat comes from one of those things ;):). Don't forget to prick the skin well with a fork before roasting (try to avoid also piercing the meat, but piercing the skin will help with getting the fat from the bird).

Dinner sounds yum!