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Ingredients

• 1 ten-pound turkey, thawed
• 2 cups extra-virgin olive oil
• Oyster dressing (for the cavity)
• Makes about 7 cups
• 1 cup butter, melted
• 3/4 cup coarsely chopped onions
• 3 tablespoons chopped flat-leaf parsley
• 6 cups fine, dried breadcrumbs
• 1 1/2 pints freshly shucked oysters, drained and coarsely chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne
• 6 tablespoons grated Parmesan cheese
• 6 tablespoonsdrained capers

Description

Oyster Stuffed Turkey

Emerils