Preheat your oven to 220 C.

For the stuffing, you are free to use bread stuffing, or you can do what I will do and use carrots, radish, and onions.

With your cleaned turkey, place that on the rack in your baking pan, if you do not have a rack, cut a couple of carrots and radishes in half lengthwise and put those on the bottom of the pan, then put the turkey on that, this is to keep the turkey out of the stock and drippings. (The free range birds have big legs since they do have to walk and forage for food, not stuck in a pen.)

Fill the body cavity with bread dressing if you like, or carrots and radishes cut in half lengthwise and some onion wedges. Rub the entire outside of the turkey with soft butter then season with salt and pepper to your liking. Pour 2 cups of stock into the pan and place the turkey in the oven. Cover the turkey with a tent of aluminum foil.

Roast for 1 hour at 220 C, then reduce the temp to 170 C. Using the stock in the pan, baste the turkey every 30 minutes (sorry you do not get to relax for 4 hours), when the drippings in the pan run low, add more stock, 1-2 cups at a time. Remove the aluminum foil tent after about 2 hours of cooking.

Roast the turkey about 4-5 hours, start checking the internal temp at at about 3 hours, measuring from the thickest part of the thigh without touching bone, the target temp is 80 C or 180 F. When you have reached the target temp, remove the turkey from the oven, and either let it sit on the rack or move to a serving platter. Let the turkey rest for about 20 minutes, it will retain the temp, no issues there. (I apologize for this photo, I tested that right leg, it was very good.)

Now using the drippings, prepare the gravy. When the gravy is prepared, serve the turkey with mashed potatoes on the side. (I messed up the gravy and went with butter instead as a quick replacement.)