Wash and dry the turkey. Place in the roasting pan and pour over the stock. Drizzle with the olive oil then season with salt and pepper. Sprinkle on a generous amount of garlic powder.
Saute the onion and celery in the butter until both are soft. Soak the cranberries in a cup of boiling water until they plump up, then drain. Prepared the stuffing mix as indicated on the packet then stir in the onion, celery and cranberries. Stuff all into the birds cavity.
Place in a 200 degree oven, uncovered until the skin browns, about 30 minutes. Reduce the heat to 180 degrees then cover with foil and continue cooking, basting every hour, for about 5-6 hours if stuffed.*
After removing from the oven, allow to sit for at least 20 minutes before carving, to seal in the juices.
*Generally you should cook your bird for about 30 minutes for every kg when it is stuffed. If not stuffing your bird, it should take 15 minutes per kg.