Turkey, 1 (10 pounds), Oysters, 1 pint, Bread-crumbs, 1 quart, Butter, 2 tablespoons, Salt, 1 teaspoon,
Pepper, 1 teaspoon, Thyme, a pinch.
Work the butter into the bread-crumbs. Add a teaspoon of salt, a teaspoon of pepper, and a pinch of thyme. Mix these well together and moisten with 2 tablespoons of the oyster liquor.
Drain the oysters and stuff the turkey with alternate tablespoons of the bread-crumbs and of the oysters. Sew up the opening.
Boil the oyster liquor and skim it; put it into the baking-pan hot, and frequently baste the turkey with it, while roasting.
Rub the turkey with salt and pepper, and dredge with flour, before putting it into the oven.