Thanksgiving Turkey - Coming Soon at a Table Near You!

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Got this in an E-Mail last year. (See Website Link Below.)

"Historical Recipes For Inspiration only, not Ingestion.

The cooking times for these recipes are dangerous, but the information is of interest."

From: The Good Housewife's Jewell 1586:

To bake a Turkie and take out his bones. Take a fat Turkie, and after you have scalded him and washed him cleane, lay him upon a faire cloth and slit him throughout the backe, and when you have taken out his garbage, then you must take out his bones so bare as you can, when you have so doone wash him cleane, then trusse him and pricke his backe together, and so have a faire kettle of seething water and perboyle him a little, then take him up that the water may runne cleane out from him, and when he is colde, season him with pepper and Salt, and then pricke him with a few cloves in the breast, and also drawe him with larde if you like of it, and when you have maide your coffin and laide your Turkie in it, then you must put some Butter in it, and so close him up: in this sorte you may bake a goose, a Pheasant, or capon.( More Recipes )