IMHO one of the toughest cooking jobs, if not *the* toughest, is getting the turkey right. It's made of different types of meat which are done at different times. Cooking the dark meat to the right temperature means you're at great risk of overdoing the white meat. Taking the turkey out when the white meat is perfect probably means the dark meat isn't done yet. There are things you can do to even things out a bit, like (my favorite)
spatchcocking the bird and/or brining so the white meat doesn't get desert-dry while the dark meat continues to cook, but it's a trade-off.
Now throw in another level of difficulty: stuffing an intact turkey and cooking the stuffing so it's done all the way through. That's just too much for me--bless those of you who can do it and still get a bird that has both juicy white meat and dark meat. I just cook our dressing separately.
If I were going to try it, I'd probably invest in a
Thermapen, the best digital instant read thermometer out there, to check the temperature in the middle of the stuffing before removing from the oven.
If you're just putting aromatics in the bird for taste and not intending to eat them, then it's not a problem.