Preheat oven to 325 F (160 C). Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Turkey’s neck and giblets are to be reserved for gravy (basic turkey gravy or turkey giblet gravy).

Rub turkey thoroughly with salt and pepper and place it in a rack in a large shallow pan, breast side up.

Melt the butter and chicken or turkey stock. Brush the turkey with the stock and butter mixture. Loosely cover with aluminum foil to prevent over browning.

Put the turkey in the oven. Approximate Turkey Cooking Time:
8 to 12 pounds 2 3/4 to 3 hours
to 14 pounds 3 to 3 3/4 hours
to 18 pounds 3 3/4 to 4 1/4 hours
to 20 pounds 4 1/4 to 4 1/2 hours
to 24 pounds 4 1/2 to 5 hours

After the first hour, baste the turkey with the juice, butter and stock mixture at the bottom of the roasting pan.

About 15 minutes before the turkey is done, remove the foil and turn the oven to 450 degrees F (230 C). Turkey is done with drumsticks are easy to move up and down.

Once you remove the turkey from the oven, let it rest for 15-20 minutes. Carve the turkey and serve with the gravy and/or mlinci (croatian baked noodles).