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1
Preheat the oven to 325F (165C).
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2
Remove the neck, giblets, and fat from the tail area and save for another use.
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3
Stuff the neck cavity loosely with stuffing, and pin the neck skin to the back with a skewer.
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4
Loosely fill the body cavity with stuffing and cover the exposed stuffing with foil.
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5
Using kitchen twine, tie the drumsticks together and secure the wings to the body.
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6
Place the turkey on a rack in a roasting pan.
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7
Rub with the butter and season with salt and pepper.
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8
Loosely cover the breast area with foil.
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9
Add 2 cups water to the pan.
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10
Roast, basting every hour or so (lifting the foil to do so), estimating about 15 minutes per pound, for about 3 1/2 hours, until an instant-read thermometer inserted in the thickest part of the thigh, not allowing it to touch a bone, reads 175F (79C).
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11
During the last hour of cooking, remove the foil.
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12
Transfer the turkey to a platter.
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13
Let stand for 30 minutes.
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14
Meanwhile, make the gravy.
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15
Pour the pan drippings into a glass bowl.
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16
Skim off and measure 6 tbsp fat; discard remaining fat.
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17
Add enough stock to degreased drippings to make 1 quart (1 liter).
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18
Place the pan over medium heat.
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19
Add the fat, whisk in the flour, and let cook 1 minute.
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20
Whisk in the stock mixture and bourbon, if using, scraping up the browned bits, and bring to a boil.
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21
Simmer over low heat, whisking often, until thickened, about 10 minutes.
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22
Season with salt and pepper and pour into a sauceboat.
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23
Carve the turkey and serve with the gravy.
