Direction :

1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.
2. Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels, and place breast-side up, on a rack in a roasting pan.
3. Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper.
4. Pour 2 cups of turkey stock into the roasting pan.
5. Loosely tent turkey with aluminum foil, and roast turkey for 2 1/2 hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
6. Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 1/2 hours more.
7. Transfer turkey to a large serving platter. Let stand for 20 to 30 minutes before carving.