Take a fat Turkie, and after you haue scalded him and washed him cleane, lay him vpon a faire cloth and slit him through- out the backe, and when you haue taken out his garbage, then you must take out his bones so bare as you can, when you haue so doone wash him cleane, then trusse him and pricke his backe toghether, and so haue a faire kettle of seething water and perboyle him a little, then take him vp that the water may runne cleane out from him, and when he is colde, season him with pepper and Salt, and then pricke hym with a fewe cloues in the breast, and also drawe him with larde if you like of it, and when you haue maide your coffin and laide your Turkie in it, then you must put some Butter in it, and so close him vp. in this sorte you may bake a goose, a Pheasant, or capon.
Take a fat turkey, and after you have scalded him and washed him clean, lay him upon a clean cloth and slit him through the back and when you’ve cleaned the inside, then you must take out his bones as much as you can. When you have done so, wash him clean and then truss him and sew back together and so have a kettle of boiling water and parboil him a little, then take him up that the water runs out, and when he is cold, season him with pepper and salt, then insert a few cloves in the breast, and also slather with lard if you like it, and when you have made your coffin and laid your turkey in it, then you must put some butter in and close it up. In this sort, you may bake a goose, a pheasant, or a capon.
Take a 16-20# turkey. Remove all the meat from the bones. Place the meat into a crockpot with 1Tbsp salt, 1tsp black pepper, 1 lb of butter and 10 cloves. Cook covered on high for 3 hours.