I think you’re right about the bones. Everything is better with the bone cooked in.
But the stuffing in the deboned turkey might compensate; and it’s a nice way of serving for a dinner party.
Naturally, this year I cooked the stuffing outside the breast and in a casserole dish. It came out amazingly delicious. But I always baste it with turkey fat while cooking it and moisten it with chicken broth. Since I spend all my time outside of culinary school dicing veggies for practice, this year I tumbled tons of carrots into the stuffing. No bad!