Mix together and put between the skin and breast of the turkey and baste the turkey with it also. Let this marinate for 12 to 24 hours.

If you do not marinade the turkey, then brush the turkey with oil, salt, pepper, and garlic. Place turkey in a large pan. Stuff the turkey with your favorite stuffing, do not overstuff! Put aluminum foil over the turkey with a few toothpicks on the top of the turkey to keep the foil from sticking to the turkey.

Preheat the oven to 400 degrees, bake turkey BREAST SIDE DOWN at 400 degrees for about 45 minutes, or until you hear it sizzling in the oven. Then turn the temperature down to 300-325 degrees, depending on how hot your oven cooks. Cook at 300-325 degrees for about 10-12 hours, until one of the legs falls off when you wiggle it. You will not have to carve the turkey at all, because it will fall apart from being so tender.

Spread bread out on cookie sheets to allow the bread to dry; turning bread over to allow even dryness, this should take a few hours. While the bread is drying, boil the chicken meat for 5 to 6 hours. Save the broth from boiling the chicken. Once the chicken meat and neck are done, pull the meat off the bones and cut them into small pieces.

Next, chop onions, celery hearts, (Mushrooms are optional), and sauté in oil in a large skillet adding chicken meat, garlic, pepper, and salt. Beat the eggs thoroughly, and pour over bread cubes. Then pour the sautéed mixture over the bread and eggs. Use the saved water from boiling the chicken meat to add moisture to this mixture, do not let it get too soggy though. Fold together gently. Stuff turkey neck and body with this stuffing, allowing for expansion. Cook extra stuffing in a covered pan at 350 degrees for about 1/2 hour.