Place the stuffing in the casserole dish or roasting pan and firmly press the turkey into the stuffing. Rub the skin with butter and place in the oven.
Baste the bird several times during the roasting process. I also like to pour a bit of chicken broth (keep it in the refrigerator in between basting times) onto the exposed stuffing and stir it so it doesn't dry out and keeps absorbing flavor.
When a meat thermometer registers 165 degrees F, remove from the oven, cover with foil, and let stand 10 minutes. Remove the turkey from the stuffing and place on a platter to carve.
Stir the stuffing that was under the turkey together with the stuffing that was exposed, so the crispy parts and softer parts combine. Place the stuffing in a casserole dish.
