Place turkey on a large, rimmed cookie sheet and inspect. Clean any remaining pin feathers, remove neck and giblets from inside cavity, and wipe entire turkey dry with paper towels.
Preheat oven to 325 degrees. Season turkey generously inside and out with salt, pepper, and paprika. (1-2 tablespoons of salt, and several teaspoons of pepper and paprika.) With a food brush, brush melted butter all over the outside of the the turkey.
Pack neck cavity loosely with stuffing. Pull neck skin back and fasten to back of turkey with wooden skewers. Fill turkey body cavity loosely with stuffing. Don't pack too tightly. Close cavity with skewers. Tie or skewer turkey legs together.
Place turkey breast side up on a roasting rack in a shallow roasting pan. Tuck wing tips underneath turkey to prevent burning. Insert meat thermometer into thickest part of turkey thigh. Pour chicken broth into roasting pan.
Roast in a 325 degree oven, basting with pan juices every 30-40 minutes. If top of turkey starts to get too brown, cover loosely with aluminum foil. It takes around 12 minutes per pound to cook, so a 14 lb turkey would take around 3-4 hours.
Start checking thermometer about 1 hour before turkey should be done. Turkey is done when thermometer reads 180 degrees, juices run clear when turkey is pierced, and the center of the stuffing reaches at least 165 degrees. (Stuffing must reach 165 to be safe to eat!)
Transfer turkey to a carving board or platter, loosely cover with foil to keep warm, and let rest 20 minutes before cutting. Save juices and broth from roasting pan to use in gravy. Remove stuffing from turkey and serve in a nice dish. Carve turkey and serve immediately with gravy. Enjoy!