Preheat oven to 325 degrees. Place rack in lower position of oven.

Remove the turkey neck and giblets, rinse the turkey and pat dry with paper towels.

Place turkey in roasting pan and coat with olive oil. Season to taste with salt and pepper. Position an aluminum tent over the turkey and pour 2 cups of stock into bottom of roasting pan and place turkey in oven.

Baste every 30 minutes with the juices from the bottom of the pan. Whenever the drippings evaporate, add stock to moisten, about 1 cup at a time.

Remove the aluminum foil tent after 2.5 hours and roast until a meat thermometer inserted into the meaty part of the thigh reads 165 degrees, about 4 hours.

Transfer the turkey to a large serving platter and let rest for at least 20 minutes before carving.