Becky, I've roasted chicken and it's fabulous but my clay pot isn't big enough to try a turkey. However, here's the method from Consumer Guide's "Clay Cookery," a 1990 cookbook.

For a medium turkey, about 12 pounds:

Soak the top and bottom of a large clay pot (approx 5 quart size) about 15 minutes and drain.

Make dressing (based on about 7 cups cubed bread) and stuff turkey breast and body cavities.

Place turkey in cooker, breast side up. Put cooker in cold oven, set it for 425 degrees, and bake until leg moves easily and thermometer registers 175 degrees - this will take about 3 hours. (If juices begin to bubble over, remove some with baster and reserve for gravy).

Loosen any skin that sticks to the cooker and remove the turkey to a board or platter. Pour off the juices and brown bits from cooker and reserve for gravy.

Return the turkey to the cooker if desired and cook UNcovered until dark brown, about 15 minutes.