Remove the neck and giblets from the turkey. Turk the wings under the turkey. You can tie back the wings of the turkey if you prefer.

Pat the turkey dry with paper towels.

Mix the salt and pepper together in a small mixing bowl. Rub the seasoning mixture inside and out.  Let the turkey sit at room temperature for at least an hour before roasting.

Preheat the oven to 425 degrees Fahrenheit and place the oven rack in the lower third portion of the oven.

Trim the loaf of bread to the size of the turkey and cut in half horizontally. Butter the cut side of the bread.

Place the turkey, breast side down (upside down) onto the bread.

Cook for 45 minutes at 425 degrees Fahrenheit.

Remove the turkey from the oven and carefully flip the turkey over in the pan with tongs or 2 wooden spoons so that the turkey is breast side up in the pan.

Pour the chicken broth around the turkey in the pan.

Reduce the oven temperature to 350 degrees Fahrenheit.

Cook the turkey for 2-3 more hours until the turkey reaches an internal temperature of 165 degrees F when the thermometer is inserted into the thickest part of the turkey.

Baste the turkey with the broth from the pan every 20-30 minutes. The bake time will vary based on the size of the turkey.

Remove the turkey from the oven and let the turkey rest for 30-60 minutes.

Remove the turkey to a serving platter, carve and enjoy!