Turkey trot - NOT 17th century

To make a sauce for capons or Turky Fowles.
Take Onions and slice them thin, and boyle them in faire water till they be boyled drye, and put some of the grauie unto them and pepper groce beaten.
-1591. A.W. A Booke of Cookrye with the serving in of the table. London. p. 3.

To bake Turky Fowles.
Cleue your Turkye foule on the backe, and bruse al the bones. Season it with Pepper groce beaten and salt, and put into it good store of Butter, he must have fiue houres baking.
-1591. A.W. A Booke of Cookrye with the serving in of the table. London. p.19.

The feathers are not the tastiest part...

To bake a Turkey, or a Capon.
Bone the Turkey, but not the Capon: parboyle them, & sticke cloues in their breasts: Lard them and season them well with Pepper and Salt, and put them in a deepe Coffin with the breast downward, and store of Butter. When it is bakte poure in more butter, and when it is colde stop the venthole with more Butter.
-1615. John Murrell. A New Booke of Cookerie. London. p. 27.

Of sauces, and first for a roast capon or turkey.
To make an excellent sauce for a roast capon, you shall take onions, and, having sliced and peeled them, boil them in fair water with pepper, salt, and a few bread crumbs: then put unto it a spoonful or two of claret wine, the juice of an orange, and three or four slices of a lemon peel; all these shred together, and so pour it upon the capon being broke up.
- 1623. Gervase Markham, The English Housewife. Michael Best, ed. McGill-Queen’s University Press: Montreal.1986. p. 89.

Sauce for a turkey.
Take fair water, and set it over the fire, then slice good store of onions and put into it, and also pepper and salt, and good store of the gravy that comes from the turkey, and boil them very well together: then put to it a few fine crumbs of grated bread to thicken it; a very little sugar and some vinegar, and so serve it up with the turkey: or otherwise, take grated white bread and boil a little white wine till it be thick as a galantine, and in boiling put in good store of sugar and cinnamon, and then with a little tursole make it of a high murrey colour , and so serve it in saucers with the turkey in the manner of a galantine.
- 1623. Gervase Markham, The English Housewife. Michael Best, ed. McGill-Queen’s University Press: Montreal.1986. p.92.

Still Life with Turkey Pie - Pieter Claesz, 1627

To cut up a Turkey or Bustard.

Raise up the leg very fair, and open the joynt with the point of your knife, but take not off the leg; then lace down the breast with your knife on both sides, & open the breast pinion with the knife, but take not the pinion off; then raise up the merry-thought betwixt the breast bone, and the top of the merry-thought, lace down the B3v flesh on both sides of the breast-bone, and raise up the flesh called the brawn, turn it outward upon both sides, but break it not, nor cut it not off; then cut off the wing pinion at the joynt next to the body, and stick on each side the pinion in the place where ye turned out the brawn, but cut off the sharp end of the Pinion, take the middle piece, and that will just fit the place.

You may cut up a capon or pheasant the same way, but of your capon cut not off the pinion, but in the place where you put the pinion of the turkey, you must put the gizard of your capon on each side half.

- 1685. Robert May. The Accomplist Cook. London.