Preparation:

Dressing:

 In a large fry pan, heat the butter and fry the celery and onion for about 7 minutes.

Add the bay leaves, poultry seasoning, oysters, and bread crumbs. Toss this mixture, add beaten eggs, and mix well.

Moisten with enough oyster liquid and milk to make a wet dressing (helps to moisturize the bird).

Season with salt and pepper to taste.

Heat the mixture, then stuff the turkey's neck and body cavity.

Turkey:

Preheat oven to 350 degrees F.

Thaw turkey and rinse dry with paper towels.

Stuff turkey with oyster dressing.

Close neck and body with skewers, tie wings close to the body, and legs together.

Rub the bird with soft butter.

Place it on a greased rack in roasting pan and cover the bird completely with double thickness of cheesecloth.

Place the wine, 1/2 cup butter and thyme in a small saucepan, and heat.

Place the turkey in a preheated 350 degree F oven and roast for 30 minutes, basting with wine mixture until it is gone, then baste with the pan juices. Roast for 20 to 25 minutes per pound.

Remove from oven and allow turkey to rest for 15 minutes on a preheated platter.

Make gravy with pan juices or serve them, unthickened, ladled on slices of turkey. Use a teaspoon or two Kitchen Bouquet to darken the pan juices before serving. Add salt and pepper at table, if desired.