Preheat oven to 375° F

Prepare roasting pan and rack. See video for making rack from foil.

Rinse turkey and dry with paper towels. Get the turkey very dry!

Place turkey on pan rack. Slather skin with 8 T. of softened butter with your hands. Generously season with salt and pepper.

Put turkey on middle rack in oven and roast until temperature reads 165° F. Begin checking the turkey at about 1 hour. Cook more and check temperature again every 15 minutes until temperature is reached and juices run clear.

*In my video, I cooked a 7.5 lb. turkey for 1 3/4 hours total, checking first after 1 hour 15 minutes. If skin is very browned, then you can tent with foil after temperature check.

Turkey is done ONLY when the temperature reads 165° F in two places AND the juices run clear*.

*see note

Tent the turkey with foil and move to a plate to rest before carving while making the gravy.

While turkey is cooking, prepare flour/butter paste by combining flour with softened butter in a small bowl using a fork.

Pour off the turkey pan drippings/juices into large measuring cup. Take note of how much liquid you get from the pan and add enough stock to equal 6 cups total liquid for making the gravy.

Strain the liquid into a pot on the stove. Bring to a boil and then reduce to simmer and keep on low heat.

Stir in the flour/butter paste. Whisk until smooth. Cook for several minutes until the gravy is thickened. Season* with salt and pepper to taste.

*see note

Carve the turkey from the bone into slices and serve with gravy on the side.