Step 1: Preheat oven to 325°F (160°C). Remove giblets and neck from turkey cavity. Pat turkey dry with paper towels. Place turkey on a rack in a large roasting pan.
Step 2: In a small bowl, combine softened butter, 2 teaspoons salt, and 1 teaspoon black pepper. Rub this mixture evenly over the turkey, including under the skin of the breast.
Step 3: For the stuffing: In a large bowl, combine bread cubes, chopped celery, and chopped onion.
Step 4: In a separate small bowl, whisk together melted butter, sage, thyme, 1/2 teaspoon black pepper, 1/4 teaspoon salt, chicken broth, and beaten eggs. Pour this mixture over the bread cubes and toss gently until well combined.
Step 5: Loosely stuff the turkey cavities with the prepared stuffing mixture. Any extra stuffing can be baked in a separate greased baking dish alongside the turkey during the last 45 minutes of cooking.
Step 6: Drizzle the turkey with 1 tablespoon olive oil. Roast for 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). The stuffing should also reach 165°F (74°C). If the turkey skin begins to brown too quickly, tent it loosely with aluminum foil.
Step 7: Once cooked, remove the turkey from the oven, transfer it to a large cutting board, and tent loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist turkey.
Step 8: Carve the turkey and serve immediately with the stuffing and your favorite Thanksgiving sides. Enjoy!