Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

 There was a turkey incident last year

Let me guess you invited a bunch a vegans or the Turkey had a shotgun too

I don't advise cooking turkey with stuffing in it, no matter how it's cooked.  To get the internal cavity up to the proper temperature to kill the bacteria, you basically have to overcook the rest of the bird.  The dark meat can take it, but this is what tends to dry out the breasts really badly.

Better to cook the turkey, save some of the cooking juices, and introduce those into the dressing (and gravy, obviously).

I don't know much about apples, but I hear Granny Smith are some of the best for cooking, because they don't end up too sweet.  They're almost bitter when you eat them fresh, but lots of folks cook with them.

I don't advise cooking turkey with stuffing in it, no matter how it's cooked.

We've cooked stuffing separately and in the bird about halfway thru pull the stuffing out of the bird and mix it in.But I agree with you whats left in the roasting pan can get mixed into the gravy and stuffing and cooked to 165 deg.

Have at it, whatever floats your banana peel.

I'm cooking les petite poulet, somehow, no stuffing anywhere.

Why introduce the risk of inserting food into the cavity of a bird in which it is carrying Bacteria which could kill you unless you raise the temperature to at least 165.  If you insert aromatics into the bird discard them upon carving. 

160°F is a kind of magical temperature for most pathogens.  There are some strange thermophiles that survive  boiling water, but they are, well, strange, and rare.

I used to do a lot of work on composting and when done right (which is rare), the stuff hits 160°F at max T and then cools off again because the stuff dies.

And 165°F adds a Marge N. Overa in case part of the bird isn't at that T.

It's (160°F) also 71°C, which is handy to know if you ever find yourself in the rest of the world.

Our oven is new to me, I've rarely used it, it has convection settings, but I'm just not sure it's at the indicated T.  The wife is redoing the kitchen and we're replacing it with a Bosch inductive stove which should be more reliable.

Well when we deep-fry, we certainly don't stuff the cavity.

For BBQ I spatchcock the bird, brine for 24 hours, dry overnight for 12 hours, then BBQ at around 300 over pecan (aka hickory).  Oak is too heavy for fowl, IMO.  Fruit woods like apple are too light for fowl, again IMO.

The dressing is made a day or two ahead of time and never goes into the bird.  It is of course cornbread dressing in this part of the world, although I've had yankee friends that brought oyster dressing and that's pretty tasty too.