Turkey With Oyster Stuffing
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||6 Cup (96 tbs)|
|Snipped parsley||1 Tablespoon|
|Shucked oysters with liquid||3 Cup (48 tbs)|
|Poultry seasoning||1 Teaspoon|
|Ready to cook turkey||12 Pound|
|Cooking oil||2 Cup (32 tbs)|
In a medium saucepan cook chopped celery, chopped onion, and bay leaf in butter till vegetables are tender, but not brown.
Discard bay leaf.
Stir in dry bread crumbs and snipped parsley.
Drain oysters, reserving liquid.
Add drained oysters, eggs, poultry seasoning, salt, and pepper to crumb mixture.
Stir in enough reserved oyster liquid to moisten.
Spoon some of the oyster stuffing into the wishbone cavity of turkey.
Pull neck skin to back and fasten with a skewer.Spoon remaining stuffing into tail cavity.
Tuck legs under band of skin or tie legs securely to tail.
Twist wing tips under back of turkey.
Place bird, breast side up, on rack in shallow roasting pan.
Rub skin with cooking oil.
Insert meat thermometer in center of inside thigh muscle without touching bone.
Roast, uncovered, at 325° till meat thermometer registers 185° and drumstick moves easily in socket, 4 to 4 1/2 hours.
When about done, cut skin or string between legs.