Turkey is “traditionally” a new world food, and therefore usually not served at most SCA feasts. However turkeys were domesticated in Europe in the early 1520s and, by 1558 was becoming popular at banquets in England and throughout Europe. Recipe here.
Larding a turkey, or “put into it good store of butter “. Turkey is a very lean meat. Larding the meat adds an additional layer of moisture. Separate the skin (but do not remove) between the breast and the turkey. Add compound butter in this area, and rub over the whole breast. Smooth skin back over the buttered breast.