Remove the neck and giblets from the body cavity, rinse under cold running water and place in a saucepan to make the gravy. Reserve the liver to add to the gravy at a later point.
Preheat the oven to 325F.
Place the rinsed and seasoned turkey breast-side down on a rack in a large, heavy, shallow roasting pan. If cooking the stuffing inside the turkey, fill the body cavity with the stuffing now.
Roast the turkey, uncovered, breast side down for 1 hour, then turn and continue roasting with the breast side up until an instant-read meat thermometer registers 165F. when inserted into the largest section of thigh, avoiding the bone.
Baste the turkey once every hour with one-half to three-fourths cup of chicken or turkey stock, or any other basting liquid of your choice.
Make sure the temperature of the stuffing has reached 160 to 165F. before removing the turkey from the oven.
Remove the turkey from the oven and place on a platter. Tent the turkey with aluminum foil and allow to rest for 20 minutes before carving.