1/2 c. chopped celery
1/2 c. chopped 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 eggs
1 tsp. poultry seasoning
1 tsp. salt
Dash of pepper
1 (10 to 12 lb.) ready to cook turkey
Cooking oil

In a medium saucepan, cook chopped celery, chopped onion, and bay leaf in butter until 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; mix thoroughly. 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 degrees until meat thermometer registers 185 degrees and drumstick moves easily in socket, 4 to 4 1/2 hours. When about done, cut skin or string between legs. Serves 12 to 14.