I wasn't thinking of cooking it at normal temp/times. More like 250 F for 5/6 hours, I think that would bring the center of the bird up to a high enough temp for long enough to cook the rice. As for the moisture aspect, with the right kind of fruit, that should also be covered (I also have a turkey baster, the interior can be doused as needed with drippings).

Cooked rice swells to about 3 times its dry size. Add juicy pears, tangy apples, maybe a peach. And citrus from cranberries. Keep the rice to minimum (1/4 - 1/8cup? 1/8th seems right). And just a bit of Vidalia onion. I know what dinner will be this seekend.