Roast Turkey
1 (18 pound) whole turkey
1/2 cup shortening
Salt and pepper to taste
2 (10 ounce) cans chicken broth
8 cups prepared stuffing
Preheat oven to 450. Place rack in lowest position of oven. Remove turkey neck and giblets. Rinse turkey, pat dry with paper towels. Place turkey, breast side up, on rack in  roasting pan. Loosely fill cavity with stuffing. Rub skin with shortening. Season with salt and pepper. Place turkey into oven. Pour broth into bottom of roasting pan. Turn oven down to 325. Baste all over every 30 minutes with juices from pan. Roast for 4 hours, or until meat thermometer inserted into meaty part of thigh reads 180 degrees. Cover with foil if skin turns too dark. Transfer turkey to large serving platter. Let stand for 20 to 30 minutes before carving.