For a 15-20 pound bird:

3 loaves of bread (variety breads are very tasty in this recipe)
Salt, pepper, thyme, garlic and onion powder to taste
1/2-1 lb. butter, melted

Break bread up into 1 inch chunks. Spread in pan or bowl. Stir in onion and spices well. Pour melted butter over mixture, lightly stirring ingredients.

Spoon dressing into turkey. Shake it down (do not pack), close opening using skewers or sew up.

If any dressing remains unused, place in a foil-lined casserole or loaf pan and place giblets on top. Roast alongside the turkey during the last 30 minutes of roasting period.

Use about 1 bread loaf for each 5 pounds of turkey.