No stuffing in bird (cooked separate in pan with drippings pour on top during the process), slows down cooking. I actually stuff the bird with oranges, onions, garlic, and celery. Cooks faster and provides a lot of juices for the inside of the bird.
After it's soak in saline I cut the turkey straight through the backbone and spread it sideways across the wire rack pan. Not only did it cook more evenly, it cuts the time almost by half! Enhancement ingredients go in the bottom of the foiled pan under the rack. Almost no cleanup at all.