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1
Preheat oven to 350 degree F (175 degrees C) with the rack in the lowest position. (if you have not brined your turkey you will need to remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels).
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2
Place the turkey, breast side up, on a rack in a large roasting pan. Stuff the cavity loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey.
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3
Combine butter, salt and pepper and rub mixture over the top of the turkey, lifting the skin on the breast slightly to push some of the butter under the skin.
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4
Place the pan in the oven and pour 3 cups of the chicken broth into the bottom of the roasting pan.
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5
Cover loosely with a foil tent.
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6
Baste the turkey about every 30 minutes. After about 2-1/2 - 3 hours of roasting (2-1/2 hours for smaller birds, 3 hours for larger ones), remove the foil tent to brown the skin. Once the foil tent is removed, do not baste to allow the skin to become crispy and evenly brown. If the drippings evaporate at any time, add more chicken broth to the bottom of the pan, about 1 to 2 cups at a time.
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7
Roast until the thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), A 10 - 18 lb turkey will take between 4 - 5 hours to get to temperature, a little less if you have brined your turkey.
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8
Transfer the turkey to a large serving platter, and let it stand for at least 15 to 20 minutes before carving.
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9
Make gravy while turkey stands: Strain juices from the bottom of the roasting pan through a fine strainer.
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10
Melt butter in a heavy pot and stir in flour.
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11
Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Simmer 5 minutes. Season gravy with salt and additional pepper to taste.
