Since stuffing poultry is dangerous, why not stuff it with lemon and onion halves? This will accomodate the spit and let you introduce some great flavor into the bird. Additionally, I love the idea of a dry rub. The classic French trick of making a composed butter (room temp butter mixed with fresh herbs, salt and pepper) stuffed liberally under the skin would help as well and you won't have to worry about basting. If you decide to glaze it, only do it during the last few minutes.
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet