Thanks, Bitt. Are you sure the breast won't have a cavity to stuff? From the outside of the packaging it feels like it might have at least an area I could put stuff under...

The last time I cooked a whole bird, I used a Giada De Laurentiis recipe and it tasted amazing. This time I'm going to use the same recipe, even if there's no cavity, plus I'm going to brine it first with directions from Alton Brown. It's a Food Network Holiday!