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Wild Turkey Braised

Cover the turkey twenty-four hours before cooking with sweet herbs and spice, and put in a bath of wine and vinegar. On the day it is to be cooked, cover it with a complete coating of sweet herbs and slices of fat pork, well spiced and tied firmly over the bird. To be cooked in a large stewpan, with a bed of pork, herbs and seasoning at the bottom before putting in the turkey. Pour over it a little wine, cover well and let it cool for several hours. When nearly done, remove the pork, etc., and brown in the oven, basting with the liquor from the pan.

Baste a turkey as you would a pig, with cold lard, as it makes the meat crisp and brown.