You guys are onto a proven recipe/technique thing...believe I saw the concept first in Cottage Life magazine about ten years ago, and have been playing with it since...

Yes, go ahead and stuff that bird right full of garlic and rosemary...the garlic sweetens as it cooks...

For even more fun, try "brining" the bird with your choice of herbs and about a cup of kosher salt in a gallon of water for 6-12 hours first (bring water to a boil, add salt, garlic and herbs, add two trays of ice cubes to cool, pour into a bucket, immerse bird and refridgerate)...

When cooking, hang the bird above the pan on shishkabob skewers, breast side down...until there is about an hour's cooking time remains...then "flip the bird" on its skewers to "normal" cooking position, so the breast skin browns properly...

With your meat probe, you are looking for 180 in the dark meat and 160 in the breast meat...the flipping allows the dark meat to cook faster and results in an absolutely "juicy" result, that is "multiplied" by the brining...

Normally, you'd include a half cup of brown sugar in the brine, but I'm sure Splenda could be subbed in...brine time increases with the weight of the bird...

Family Chef