Method:
Place the bird, tail-end down, in a bowl. Pull neck skin back and spoon in the stuffing. Pull skin over stuffing and secure with a skewer. Twist the wing tips up and over and tie with string. Pull legs in and tie with string. Spread butter over the bird and sprinkle with salt and pepper. Put the bird on a rack in a roasting tin. If you have a meat thermometer, push it into the thickest part of a thigh, away from the bone. Roast at 180ºC until the juices run clear when a skewer is inserted into the thickest part of the thigh.
