Instructions

Let the turkey stand at room temperature for 1 hour. Preheat the oven to 325°F with a rack in the lower third. Pat the turkey dry with paper towels. Season the body cavity with salt and pepper and fill with about 8 cups stuffing. Fill the neck cavity with about 2 cups stuffing (amount will depend on its capacity). Slide the bread under the skin but over the stuffing, in the neck cavity. Secure the skin flaps with toothpicks or skewers. Spread 6 tablespoons butter all over the turkey, then season with salt and pepper. Tie the drumsticks together with kitchen twine. Tuck the wings under the turkey. 
Place a 40-inch sheet of parchment on a work surface. Place the turkey on top, with a short side of the bird facing you. Gather the ends and wrap the turkey. Fold the overlapping ends of the parchment over the turkey and secure with staples. Place a 48-inch sheet of parchment on a work surface, place the turkey on top, and rotate 90 degrees. Fold the short parchment sides over the turkey and secure with staples. Rotate the bird another 90 degrees and repeat the process with another 40-inch sheet of parchment. Secure all paper flaps with staples. 
Place the wrapped turkey on a (not a V-shaped) rack set inside a roasting pan. Roast for 2 hours and 45 minutes. Remove from the oven and cut open the parchment with scissors. Increase the oven to 425°F. While holding drumsticks, slide the parchment out and discard. Return the turkey to the oven. Continue to roast until golden brown and a thermometer inserted into the breast reads 165°F, about 45 minutes more. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving. Reserve the drippings in the pan for the turkey gravy. Carve and serve alongside Simple Turkey Gravy for Roasted Turkey in Parchment.