I'm here I'm here!
Deb, this is one of the best kitchen appliances I've ever purchased. Since purchasing it a year ago, I've not cooked a turkey in the oven, since the roaster gives better results. I will say, however, that I've not stuffed it, as I don't care for stuffing cooked inside the bird, so I'm no help there.
As for adding water, I would add something much more exciting. Here's what I do:
Inside the cavity of the bird, put 1-2 large navel oranges, each quartered. Leave the skins on, since that has the orange oil in it. Between the skin and the meat, add a mixture of 3 Tbsp.rubbed or dalmation sage, 1/2 tsp. pepper and 1/4 tsp. salt. Then, mix up in a seperate bowl: juice of 1 orange & 2 c. hot water mixed with 2-3 chicken bouillion cubes. Pour a bit of the liquid into the roaster, set the turkey in and then pour the remaining liquid on top. Rub some butter (please not margarine!) on top of the turkey skin. Cook as long as possible, and now and then ladle out some of the liquid and baste the bird with it.
If you cook this for a very long time, you'll notice that when you take the bird out, the bones will literally slip right out of the meat, and it will be unbelievably moist.
Happy Turkey cooking!