Ingredients:

• 1 turkey (18 lbs.)
• 1/2 cup unsalted butter (or previously saved turkey butter/fat from the freezer)
• 1.5 quarts turkey stock
• 8 cups prepared stuffing
• Salt and pepper to taste

Directions:

1. Preheat oven to 325 degrees F. Place the rack in the lowest position of the oven.
2. Remove the turkey neck and giblets. Rinse the turkey and pat dry with paper towels.
3. Place the turkey, breast side up, on a rack in the roasting pan
4. Loosely fill the body cavity with stuffing
5. Rub the skin with softened butter, and season with salt and pepper
6. Position a aluminum foil tent over the turkey
7. Place the turkey in the oven and pour 2 cups of turkey stock into the bottom of the roasting pan.
8. Baste the turkey every 30 minutes with the juices from the bottom of the pan
9. Whenever the drippings evaporate, add stock to the bottom of the pan in 1-2 cup increments
10. Remove the aluminum foil after 2.5 hours
11. Roast the turkey until a meat thermometer inserted into the meaty part of the thigh reads 165 degrees F (about 4 hours)
12. Once done, transfer the turkey to a large serving platter and let it stand for at least 20-30 minutes before carving

Note:

Recipe retrieved from All Recipes.