Name: Basting the Turkey
Ingredients: melted lard; baking soda; water

Basting the Turkey

Ingredients

melted lard
baking soda
water

Directions

To prevent the legs from browning too much, dip strips of cloth in melted lard and wrap them around the legs.
Remove the cloth in time to allow the legs to brown delicately.
After removing the intestines, rinse the poultry in several waters, adding 1 teaspoon of baking soda to the second to last rinse water to neutralize sourness.
Place the poultry in a deep roasting pan with a close cover to retain aroma and moisture while cooking.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.