Preheat oven to 500 degrees F.
On roasting day, remove the turkey out of the brine and rinse it inside and out with water.
Tuck the wings underneath the bird and place in roasting pan (or foil pan) on top of a sheet pan or roasting pan. (I do this in the event that there is spillage. No one wants to clean ovens on Thanksgiving Day)
Before placing it in the oven, take a piece of foil and measure it on the bird into a little triangle. You want it to just cover the breast. Place the triangle to the side, it will be used a bit later on.
Place the turkey onto the lowest rack in the oven and let it roast for 30 minutes and 500 degrees. NO PEEKING! Because it is roasting on such a high temperature, all the juices that fall into your roasting pan may evaporate off and start to burn. During this time you want to add in your chicken stock just a bit at a time, so that your bits don't burn. This can be done throughout the entire cooking process to prevent the bits from burning and leaving perfect pan juices for the potatoes.
After the first half hour, take out the turkey and cover the breast with your pre-measured foil.
Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F.
Set your probe thermometer alarm to 151 degrees F and walk away. (A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.)
Once it's done, remove it from the pan and place it on a large cutting board and let it rest for about 15-20 minutes, covered with foil.
At this point, while the turkey is roasting, increase the heat to 450-degrees and add the potatoes and garlic cloves to the pan. Roast until oven brown and fork tender, about 30-35 minutes.
Carve and serve!