So what are you giving up not stuffing the bird?
Extended cooking times, the risk of "under cooked" stuffing -->food poisoning, and the potential for "overcooked" turkey.
Very few people I know still actually stuff the bird for the latter two reasons. My mother-in-law is one who still does. Her turkey is always....ALWAYS dry. In fact, my wife always thought turkey was "shredded" and unable to slice until she came to our family's Thanksgiving. Seriously. My mother-in-law still always insists on making the turkey.
Ok....now to the bird portion of your dilemma.
I would suggest brining the bird (or even buying a pre-brined bird). Turkey's are so cheap this time of year you could get a couple and practice. You will solve the moisture/salt issue.
Season the bird all over. Under the skin and in the cavity. If you place the bird on a grate (as opposed to a roti) cut up an apple and or/ an onion and put it in there. Some people like to use butter....I like duck fat because of the flavor (and its dairy free).
One suggestion I would make is use little or no smoke wood. Smoke wood, if mild wood like apple or cherry, can complement the meat (1-2 chunks max). I did one years ago after Thanksgiving with a free turkey I received and used some hickory. It was ok, but the smoke was too much for the meat. The resulting soup even had a smokey flavor that was...noticeable.
@Cellar2ful....I really like that basket placement tip!