Bread Stuffing

I'll give the recipe for both chicken sized and turkey sized amounts.

1 quart for 4 pound chicken
1/3 cup butter/margarine
1/4 cup finely minced onion
4 cups coarse bread crumbs (I usually just tear the pieces)
1/2 cup chopped celery (stalks and leaves)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried sage

 3 quart  for 12 pound turkey

1 cup butter/margarine
3/4 cup finely minced onion
12 cups bread crumbs, cubes
1 1/2 cups chopped celery (stalks and leaves)
1 tablespoon salt
t teaspoon pepper
1 tablespoon sage

Melt butter in large skillet.  Add onion and cook until yellow, stirring
occasionally.  Stir in some of the bread crumbs.  Heat, stirring to
prevent excessive browning.  Turn into deep bowl.  Mix remaining
ingredients lightly.  For dry stuffing, add little or no liquid.  (I
never add any but I use regular bread--not dried crumbs)
Cool and place stuffing in bird when ready to bake.  (Don't do ahead,
but just before you cover and bake the turkey.
Roasting Turkey in Aluminum Foil

This method shortens the roasting time; also prevents spattering of the
oven.  Turkey is really steam roasted and will be a light golden brown.

Prepare turkey for roasting (Wash, dry inside, stuff, and butter or
margarine on the outside of the bird.)
Put in 13 x 9 pan or roasting dish breast side up.  Cover securely with
aluminum foil.  Wrap securely.  (If you need join two pieces of foil,
fold edges together.)  Place in 450 degree oven (very hot) and roast to
within 15 or 20 minutes of total roasting time given.  Remove from oven,
take off foil cover and return to over for remaining time.

(450 degrees for all)
8    to 10 lb            2 1/4 to 2 1/2 hours
10  to  12 lb            2 3/4 to 3 hours
14 to 16 lb.             3  to 3 1/4 hours
18 to 20 lb.                 3 1/4 to 3 1/2 hours
22 to 24 lb.                3 /12 to 3 3/4 hours