c-mon, we do our turkey very simply. just rubbed with butter, then sprinkled inside and out with a good amount of salt, pepper, paprika, and garlic. i start it breast side down for the first hour or so, then flip it.
"stuffing" is made externally - in a deep, 13x9 glass baking dish - from seasoned stuffing croutons (usually pepperidge farm brand), celery, onions, apples, italian turkey sausage, and turkey stock.
the reason it's made in a glass baking dish is to be able to see and judge the amount of stock to add. you should just see it start to fill the bottom half inch or so before it gets absorbed into the croutons. then, the top is sprayed with melted butter to help it crisp as it bakes along with the turkey.