What about stuffing?
Stuffing is both a blessing and a curse. It slows down your roasting time by preventing heat from circulating inside the turkey, but boy, does it taste good.

• Put only a little stuffing in your turkey, or none at all, but certainly don’t pack it in. You might end up with a turkey that’s burnt on the outside and raw in the middle.
• Try making dressing on the side. Or try gently separating the skin from the meat, spreading the stuffing over the breast instead of in the body cavity. It will make your turkey look even plumper and seal in the juices.
• Put a couple of carrots, a cut onion and some celery in the body cavity and you’ll have some nicely roasted vegetables, too.

There are a million stuffing recipes out there: cornbread, oyster, chestnut, sausage, Stove Top, etc. Maybe your family has a traditional recipe, or you can just Google search for “stuffing.”