Thanks for your comment, although next time you might want to put some effort into sounding less cocky and preachy. As it happens, I'm a culinary school graduate and I worked as a chef, so let's just keep our conversation on point.

As long as we're talking about myths, a big one is the idea that putting a moist thing in the turkey cavity would add moisture to the meat. Case in point: beer can chicken. That's where you shove a beer can up a chicken's butt and cook it upright. You get a super moist and flavorful chicken that way. But while you get some flavor from the beer, you're not getting much moisture. The moist chicken comes primarily from the upright cooking method – the beer can might as well be empty.

Now back to the issue: to stuff or not to stuff? Well, I think the best answer is that there are pros and cons to each way. Stuffing that comes from the turkey tastes better, that's for sure. But adding mass to the turkey *will* increase the time it takes the turkey to get to safe temp. That's just physics.

The issue is as much food safety as anything else. Since the stuffing is absorbing the raw turkey juices, you need to make sure it reaches 165 degrees. A compromise would be to stuff the turkey, then scoop the stuffing out after a few hours and finish it in a separate dish. Just do it quick – you don't want the turkey temp. to drop too far while you scoop!

I also wanted to offer a few quick tips for avoiding the inevitable burning of a few areas of skin:

Make sure the rub is evenly distributed an not caked on anywhere. A fairly light dusting is all you need for beautiful skin.
During the caramelization phase, it may help to rotate the Turkey in the oven to help compensate for hotspots, especially if your oven is small like mine. However, remember that if you don't do this quickly you'll let all the heat out of the oven and that's not good at all!!

So, share your stories!