Stuffing. I find it to be good only on day 1. Afterwards it goes downhill in flavor and I generally toss it if any is left.
I brine my bird. It is always totally defrosted.
Brown sugar. kosher salt. onions & garlic chopped into near mush. Skin rubbed with oil, sometimes ground pepper &a few other things. Butter under the skin. 45 minutes later rubbed with oil again. Been using canola with good success. Want to try avocado oil but need to experiment first.
45 minutes at 400 uncovered. then covered and I mean covered tight. Baked one hour at 350 for every 3 pounds of bird is ballpark. My old oven thermostat was unstable but new oven is crackerjack right every time. I use my butcher string to tie the bird up and make a handle plus I have a ten year old wire thing that serves as a perfect way to remove the bird from the pan. I check temps like a good boy but i managed to break my thermometer last Christmas and haven't bought a new one yet.
I take a Rapala 7" filet knife and give it 4 Workx belts of sharp. I generally just show it to the bird and it falls apart. Really makes for some nice cutting work.
From a few years ago: