You will over cook the bird and the stuffing will pull every drop of moisture it can grab.
Stuff the cavity with onions, celery and apples to add moisture and flavor.
Cook the dressing in a separate dish or in the pan, just not in the bird.
Add some oranges and some candied ginger for more aroma. Also use the celery tops with the leaves - tons more flavor there.
A large turkey that has been well brined shouldn’t be dry even with stuffing. But, large chunks of onion, other vegetables or even fruit in the stuffing can work and do help keep it moist as you say.
You need to baste the turkey eveyday hr. And cover with foil. Stuff the bird dressing in the over.. turkey and dress in sanswichs for days
I use onions, oranges and sprigs of thyme. I'm nervous about stuffing because it takes longer to cook and you need to have it at a safe temperature before serving.
Not true.
You add enough moisture to the stuffing to prevent dryness from happening. If your bird dries out, it’s because you didn’t make your stuffing correctly. You moisten the stuffing to just before being a sloppy soup, bit it still holds together. Also use egg in your recipe as it contributes to the moisture, and helps hold the final product together.
If you do this, even of the bird was slightly dehydrated before slaughter, and sometimes they are...you will be putting moisture back into the bird as it cooks, as well as the flavors of the seasoning from the stuffing.
Also, if your bird is dry and your stuffing was the correct moisture, it’s because you over cooked the bird. Dry tirkey is due to chef’s error.
I wonder how it would turn out if you cooked your dressing first and then used it for stuffing?