Turkey with Oyster Dressing

12 to 14 pound Turkey, Fresh or Frozen that has been thawed according to package directions.
Vegetable Oil
Salt and Pepper to taste
Oyster Dressing
1 1/2 pints shucked oysters
1 cup butter
3/4 cup chopped onions
12 cups fresh bread crumbs (18 to 20 slices)
1 cup chopped celery
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried leaf thyme
1 teaspoon poultry seasoning


Preheat oven to 325°.
Remove giblets and neck from inside turkey; discard giblets or use to make gravy.
Rinse turkey, drain excess water and pat dry using paper towels. Brush turkey all over with the vegetable oil. Sprinkle inside and out with salt and pepper. Close openings with skewers and string. Pull legs upward and tie together with string. Turn wings under. Place turkey breast up on rack in roasting pan.
Insert meat thermometer into the center of thigh, close to body, not touching bone. Place turkey, breast side up, on a rack in large open roasting pan. Roast for 3 1/2 to 4 1/4 hours. Start checking for temperature the last hour of cooking.
Meanwhile, prepare oyster dressing (see instructions below).
Once turkey is golden brown, cover loosely with foil. Remove foil near the end of roasting time and brush with pan drippings. The turkey is done when meat thermometer or instant-read thermometer reaches about 180 to 185°. Remove turkey to serving platter and let stand for about 10- 15 minutes before carving.

Oyster Dressing:
About 1 1/2 hours before serving time, prepare oyster dressing. Drain oysters, reserving 1/2 cup of oyster liquor; set aside. Coarsely chop the oysters; set aside.
Melt butter in a large saucepan over medium heat. Add onions and cook until tender, about 5 minutes. Remove from heat. Stir in reserved oysters and liquor. Stir in the 12 cups of bread crumbs, chopped celery, 2 1/2 teaspoons salt and 1 teaspoon pepper, and the herbs. Spoon mixture into a well greased 13x9-inch baking pan. Cover tightly with foil and bake in the oven with the turkey for 1 hour. Remove foil and bake 20 minutes longer, until nicely browned.