I like stuffing and this year I used microwavable Mexican rice, which I partially cooked, mixed with duck sauce and bread. Since I couldn't stuff the turkey, I stuffed the skin, which I pulled almost off, and the rest of the stuffing I put underneath. I baked the turkey at 325 degrees, 30 minutes uncovered, 3.5 hours covered with an aluminum tent, basting every half an hour. The stuffing kept the meat from overcooking and losing moisture while keeping the skin separated and stretched, which gave it a nice brown color and made it thin and quite tasty.
I recommend always mixing the duck sauce into the stuffing. As for the turkey itself, smear the duck sauce inside and out, including under the skin. Add some water to pan to use for basting. Apples, quartered and placed around the turkey are also a good addition.