- 6 cups cubed French bread
- 2 cups crumbled cornbread
- 3 eggs, beaten
- 1/2 cup milk
- 1/4 cup butter or margarine, melted
- 1/4 cup chopped onion
- 1 1/2 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 1 (12-ounce) container fresh Select oysters, drained and chopped
- 1 (12- to 13-pound) turkey
- 1/4 cup vegetable oil
- 1/4 teaspoon onion salt
- 1/4 teaspoon garlic salt
- 1 cup water
How to Make It
Combine bread cubes, cornbread, eggs, milk, butter, onion, 1 teaspoon salt, and 1/2 teaspoon pepper in a large mixing bowl; mix well. Stir in oysters.
Remove giblets and neck from turkey; reserve for other uses. Rinse turkey thoroughly with cold water; pat dry.
Stuff oyster dressing into cavity of turkey; close with skewers. Tie ends of legs to tail with string or tuck them under band of skin at tail. Lift wingtips up and over back, tucking under bird securely.
Brush turkey with oil. Combine remaining salt, pepper, onion salt, and garlic salt; sprinkle mixture over surface of turkey. Place turkey, breast side up, in a covered roaster; pour water in bottom of pan. Cover and bake at 350° for 2 1/2 to 3 hours or until drumsticks are easy to move, basting frequently with pan drippings.
Transfer turkey to a serving platter. Let stand at least 15 minutes before carving.
Note: Leftover turkey may be refrigerated for later use.