3 cups stale bread crumbs.
1/2 cup melted butter.
1 pint cleaned and drained oysters.
Dress and clean turkey. Rub with salt, then with butter and flour. Shake bit of flour in bottom of pan. Cook in hot oven until flour on turkey begins to brown. Reduce heat and baste every ten minutes until turkey is done, which will be three hours. Baste at first with butter melted in boiling water; then with fat in pan. Pour water over frequently to prevent burning. Turn turkey often. Remove strings and serve with parsley garnishment. For stuffing, mix 3 cups stale bread crumbs, 1/2 cup melted butter, salt and pepper; add 1 pint cleaned and drained oysters.