Move oven rack to lowest position. Heat oven to 325°F. Make Bread Stuffing; set aside. (Stuff turkey just before roasting.)
Discard giblets and neck from turkey or reserve for another use. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.
Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.)
Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush butter over turkey. Do not add water or cover turkey.
Roast uncovered 4 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted (cover loosely with foil during last 2 hours of baking if necessary to prevent overbrowning). Thermometer inserted in center of stuffing should read 165°F. Let turkey stand 15 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.