1 wild turkey, 8 to 10 lbs
salt, pepper
1/2 pound sausage meat
1/2 cup chopped onion
1 cup chopped celery
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed thyme
5 juniper berries, crushed
1/4 cup chopped parsley
1 cup cooked chestnuts, chopped
8 cups soft breadcrumbs (made of day old bread)
4 to 6 slices bacon
melted bacon fat

Sprinkle turkey inside and out with salt and pepper. Cook sausage meat in skillet until well done. Add onion and celery; continue to cook until vegetables are tender. Add seasonings, chestnuts and breadcrumbs; mix well. Spoon stuffing lightly into neck and body cavities. Close openings with skewers and string. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Pull legs upward, wild turkey fashion, and tie together with string. Turn wings under. Place turkey breast up on rack in roasting pan. Roast in preheated 325°F. oven 20 to 25 minutes per pound, or until tender, pasting frequently. Remove cheesecloth, skewers and string. Serves 8.