Remove giblets and neck from the turkey.
Wash and set them aside.
Wash the turkey inside and out, and then dry with paper towels.
Remove and discard the excess fat.
Preheat oven to 325 degrees (F).
Spoon some dressing into the neck cavity.
Bring skin of neck over the back, then fasten into place with a poultry pin.
Spoon the remaining dressing into the body cavity (don't pack it).
Insert 4 or 5 poultry pins at regular intervals, and lace the cavity closed with twine.
Bend the wing tips under the body, and tie the ends of the legs together.
Insert a meat thermometer into the inside of a thigh at the thickest part.
Place the turkey in a shallow roasting pan and place into your oven.
Brush the top with some of the butter.
Sprinkle with salt and pepper.
Roast the turkey, uncovered, and brush it occasionally with the remaining butter and pan drippings.
When your turkey begins to turn golden, cover it with loose foil, and cook it for about 4 1/2 hours, or until the thermometer registers 185 degrees F.
You're getting there when the leg joints moves freely.
Place the turkey on a heated platter.
Remove the twine and pins.
Let the turkey stand for about 20 minutes, and serve!