Any foods cooked under a whole, roasted bird will reach safe temperatures throughout the food long before the bird. In fact, many veggies, or external stuffing may dry out and become leathery, or scorched. Sufficient water, or broth must be added to the pan to prevent this. Then, the veggies, or stuffing may be too soggy,. This is why the turkey roastin pan is used for cooking the turkey, and sides are made seperately. If roasting a 3 lb chicken, or cornish he, you can get away with roasting the bird with the sides in th same pan. Another example is raw poultry pieces, on a bed of rice, baked together. The juices from the bird help flavor the rice, and all of it is cooked to 165 degrees F., with the rice actually sitting in boiling water before the bird reaches temp.
In my experience, make the sides in seperate casserole dishes, dutch ovens, and pots and pans. Make a tasty broth from the turkey pan drippings, and a broth from the neck and giblets. Use that to make your gravies and sauces, or to add directly to your cooked sides.
That's my advise.
Oh, and to make sure you have good pan juices, add 2 cups of water to the turkey roasting pan. If yo don't, you will simply have a crusty, sometimes scorched coating on the bottom of the pan. And place your bird on a rack so that it doesn't touch the liquid. Finally, basting does nothong to improve the flavor, or moistness of the turkey. It only slows down the cooking time, and reduces the crispiness of the skin.
Seeeeya; Chief Longwind of the North