Pack body cavity loosely with stuffing.
Tie string around body and wings to hold wings close to body.
Skewer skin together to hold stuffing inside.
Tie legs to tail.
Place on rack in roaster.
Cover with lid or foil.
If you prefer, leave uncovered in which case you will need to baste it a few times.
Roast in 400°F (200°C) oven for 1/2 hour to give it a good start but only if you have covered it.
Reduce heat to 325° F (160°C) to finish cooking.
If you prefer, oven may be at the lower temperature from the start.
If using a meat thermometer inserted into thigh without touching bone, it should read 190°F (95°C) when done.
If inserted from side of bird into center of stuffing it should read 165°F (75°C).
Allow 5 hours to cook.
If you don't have a thermometer, meat should show signs of coming off bone at end of leg.
Drumstick meat should feel soft to press.
Leg should move or twist easily when lifted.
If breast is pierced, there should be no pink tinge to the juice.
To brown, remove cover for last 1/2 hour.