Questions first... what features should I look for? What is this "remote" thermometer with the lead? Does the lead sit between the door and oven?

I have never used one. I look at a roast or a turkey and say 375F for 2.45 hours and that turkey is perfect... always is. BUT, I am cooking a pre-stuffed (dressing as I know it) turkey to see how it turns out. I never have stuffed a turkey so I am gonna cook this one a half hour longer than usual and hope there is no problem with getting it fully cooked.