Cut your celery, carrots, onion & garlic & add most of them to the bottom of your roasting pan.
*Note- be sure to use a roasting pan with an elevated rack to keep the bird somewhat above the liquid.
Prepare your turkey by removing the added items (neck, giblets, gravy packet) - no need to rinse the turkey- leave the tie on the legs - this helps keep it together.
Place turkey in your prepared pan.
Stuff remaining veggies inside turkey.
Add one apple- cut in half, inside turkey.
Place remaining apples (also cut in half) around outside of the turkey.
Cut your butter into 1 tbsp pats.
Carefully lift skin away from meat & slide pats of butter in between the skin & breast.
Add chicken stock to the bottom of the pan.
Melt your compound butter & brush over the entire turkey.
Roast in preheated oven, uncovered for 30 minutes.
Remove, baste, tent with foil - return to oven.