Simple Roast Turkey

1. Preheat the oven to 325 degrees F (165 degrees C). Place an oven rack in the lowest position of the oven. 2. Remove and discard the turkey neck and giblets, or reserve them for another use. Pat the turkey dry with paper towels, then place it breast-side up on a rack in a large roasting pan. 3. Loosely spoon the stuffing into the turkey cavity without packing it tightly. Roast the turkey immediately after stuffing. Rub softened butter over the skin, then season with salt and pepper. 4. Pour 2 cups of broth into the roasting pan. 5. Loosely tent the turkey with aluminum foil. Roast in the preheated oven for 2 ½ hours, working quickly to baste it with the pan juices every 30 minutes. Add the remaining stock, 1 to 2 cups at a time, if the liquid in the pan begins to evaporate. 6. Remove the foil. Continue roasting until the skin is golden brown and temperatures taken in the thickest part of the breast and the innermost parts of the thigh and wing each reach at least 165 degrees F (74 degrees C), about 1 ½ to 1 ¾ hours more. The center of the stuffing must also reach 165 degrees F (74 degrees C). 7.Remove turkey from the oven and loosely tent it with foil. Let it rest for at least 20 minutes. Transfer the stuffing to a serving dish before carving the turkey.