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Ingredientes
- 1/2 c. minced celery
- 1/2 c. minced onions
- 1 bay leaf
- 1/4 c. butter
- 6 c. dry bread crumbs
- 1 tbsp. snipped parsley
- 3 c. shucked oysters with liquid
- 2 beaten Large eggs
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- Dash of pepper
- 1 (10 to 12 lb.) ready to cook turkey
- Veg. oil
Direcciones
- In a medium saucepan, cook minced celery, minced onion, and bay leaf in butter till vegetables are tender but not brown. Throw away bay leaf. Stir in dry bread crumbs and snipped parsley. Drain oysters, reserving liquid. Add in liquid removed oysters, Large eggs, poultry seasoning, salt, and pepper to crumb mix; mix thoroughly. Stir in sufficient 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 possibly 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 veg. oil. Insert meat thermometer in center of inside thigh muscle without touching bone. Roast, uncovered, at 325 degrees till meat thermometer registers 185 degrees and drumstick moves easily in socket, 4 to 4 1/2 hrs. When about done, cut skin or possibly string between legs. Serves 12 to 14.
