Preheat a convection over to 375. If your oven has settings for baking or roasting, select roasting.
Remove the turkey from the packaging; rinse and dry well. Brush 2 tablespoons melted butter over the skin; sprinkle 4 tablespoons kosher salt and 1 1/2 teaspoons pepper over the skin and in the cavity. Tuck wing tips under and tie the legs together. Place bird breast side up in a V-shaped roasting rack in a shallow roasting pan.
Roast for 45 minutes. Baste with 1 cup chicken stock.
Return turkey to over and baste with pan drippings every 20 minutes or until internal thigh temperature reaches 165 degrees.
A 12 to 16 pound turkey will cook in 1 1/2 to 1 3/4 hours.
Let turkey rest before carving for 20 to 30 minutes.