1 (10 pound) whole turkey
salt and freshly ground black pepper to taste
4-6 cups chicken/turkey stock or bouillon
Preheat oven to 400 degrees F. Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a v-rack in the roasting pan. Loosely fill the body cavity with stuffing. Place 6-8 pats butter between skin and turkey breast. Brush the skin with melted butter, and season with salt and pepper. Place aluminum foil over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan.
Reduce the oven temperature to 350 degrees after 1/2 hour.
Whenever the drippings evaporate, add stock to pan, about 1 to 2 cups at a time. Remove aluminum foil with 1/2 hour to go. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F, and 160 degrees in the stuffing. (2012 the thigh maxed thermometer over 190 but stuffing was 140 – waited for stuffing to read 160 and meat was dry)
Baking time should be about 2 1/2 hours for 10 pound turkey.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Notes: 2011 Mary’s turkeys from Jimbo’s were very good. 2012 Diestel turkeys tough and sinewy; free range?