Drain oysters and dry them on paper
toweling. Measure out and set aside 2 tbsp of the oyster liquid. Dip
oysters in flour, then in egg beaten with 1 tbsp milk and finally in soda
biscuit crumbs to coat well. Heat 1 tbsp butter and 1 tbsp oil in large
heavy skillet and drop in the oysters. Fry about 1 minute or just until
lightly browned, turning and lifting out with an egg turner. Set them
aside. Heat 1 cup butter in same skillet. Add onion, celery and green
pepper. Cook gently 3 minutes, stirring. Add mushrooms and continue
cooking and stirring 2 minutes more. Add half of bread crumbs and cook and
stir until bread is lightly browned.
Put remaining bread in a large bowl. Add
salt, pepper, parsley, sage, rosemary and marjoram. Add hot
bread-vegetable mixture, lemon juice and the 2 tbsp oyster liquid you set
aside. Toss all together lightly. Stuff neck end of turkey lightly with
some of bread mixture. Skewer opening closed. Put a handful of bread
mixture into breast of turkey then add a few of the oysters. Add another
handful of bread mixture and more oysters, continuing until turkey is
loosely stuffed. Skewer opening closed and tie wings and legs of bird
close to body. Heat oven to 325F (160C). Set turkey on rack in roasting
pan and brush all over with melted butter. Cover with a loose tent of
aluminum foil. Roast about 5 hours or until drumstick moves easily.
Uncover for last hour so turkey browns well. Baste occasionally.