My mother swears you must not use stock in the bottom of the pan when roasting a turkey. I usually don't, but have just seen a recipe on cooking.com where they used a homemade turkey stock in the bottom of the roasting pan. What do you all do?
I never heard that you shouldn't roast the bird with stock. I'm not sure why that would be. I've roasted a turkey planning to shred it & use it for sandwiches. In order to get additional broth, I added several cups of water & it turned out great. I can't see what the difference would be.