My family has decided to descend upon my new apartment this Thanksgiving, so that puts me in charge of the Turkey. I thought I'd try making it on a Farberware rotisserie, and I will need to truss the turkey up tightly so it doesn't fall apart on the spit. Ideally, I'd like to have it seasoned and trussed the night before, so I don't waste time on Thanksgiving morning, and to let the seasonings work in while the turkey rests in the refridgerator. However, trussing it the night before would mean putting the raw stuffing in as well. Ths seems dangerous -- e.g., letting a bunch of uncooked rice and stuff sit inside a raw turkey overnight _could_ lead to bacteria breeding that may not go away with cooking, I would think. Has anybody had a good or bad experience with stuffing a turkey the night before?