- 1 (18 lb.) whole turkey
- 1/2 cup unsalted butter, softened
- Salt and freshly ground black pepper to taste
- 1 1/2 quarts turkey stock
- 8 cups prepared stuffing
Preheat oven to 325°. Place rack in lowest position of oven. Remove turkey neck and giblets, rinse turkey, and pat dry with paper towels. Place turkey, breast side up, on rack in roasting pan. Loosely fill body cavity with stuffing. Rub skin with softened butter, and season with salt and pepper. Position an aluminum foil tent over turkey. Place turkey in oven, and pour 2 cups turkey stock into bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180°, about 4 hours. Transfer turkey to large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out.
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