Preheat oven to 325°F (165°C) and place a rack in the lowest position of the oven.

Remove turkey neck and giblets, rinse turkey, pat dry with paper towels, and place breast-side up on a rack in a roasting pan.

Loosely fill the turkey cavity with stuffing, rub skin with butter, and season with salt and pepper.

Pour 2 cups of turkey stock into the roasting pan and loosely tent the turkey with aluminum foil.

Roast the turkey for 2 ½ hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1–2 cups at a time.

Remove foil and continue roasting until a meat thermometer reads 165°F (75°C) on the thickest part of the thigh (about 1 ½ hours more).

Transfer turkey to a large serving platter and let stand for 20–30 minutes before carving.