I chop onions and apples and use fresh sage and rosemary from my garden and stuff the turkey with those. I also brine the turkey for 24 hours before roasting and it always turns out amazing, never dry.Thanks.. 325° instead of 350° . Got it. I've seen people rub them down with butter or oil and stick onions and celery in the cavity. I have cooked lots of whole chickens so I'll just tack on the time.