Be sure the turkey is thawed. The safest way to thaw is in a refrigerator, but the bird will take several days to defrost. I often end up trying to speed the thaw by defrosting in a sink of water.
Preheat the oven to 325 °F.
Pat the turkey dry with paper towels.
Stuff the body as well as the neck cavities with stuffing.
Rub half of the butter all over the turkey and season with a little salt and pepper.
Place the turkey breast down on a rack in a roasting pan and put it in the oven.
Melt the rest of the butter and bast every 20 minutes until you have enough drippings to baste with.
After about 45 minutes to an hour, turn the turkey breast up and continue basting every 20 minutes.
Roast until a meat thermometer registers 170 °F, and the skin is a dark golden brown. Then pull the turkey out of the oven, cover it with foil and let it rest for 15 to 20 minutes.
Carve and serve.
Notes
It is pretty basic, but has had good results.There is a school of thought that says stuffing a turkey is not a good thing. The thermal mass of the stuffing can slow the cooking resulting in a crispier skin and lower internal temperature.I can understand some of the reasons for not stuffing a Turkey. But for family tradition's sake I stuff it anyway.Roasting times can vary a lot depending on the bird and the oven. I'd suggest planning on 20 minutes per pound.