Preheat the oven to 325°F
Remove the turkey neck and giblets from the cavity
Pat the turkey dry with paper towels
Prepare the stuffing separately if possible
If stuffing the turkey, use cooled stuffing only
Loosely fill the neck and body cavities with stuffing
Do not pack the stuffing tightly
Truss or secure the turkey if desired
Place the turkey in a roasting pan
Roast the turkey until the thickest part reaches 165°F
Check that the center of the stuffing also reaches 165°F
Let the turkey rest before carving
Remove the stuffing from the cavity before serving
Serve the turkey and stuffing immediately