We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
"Cape Cod Turkey" is, as any Cape Codder knows, dried salt Cod. Brined, then dried in the sun until hard as stone.
The pics above are of drying cod "flakes" near Commercial Wharf, Provincetown. More pics and details here.
The starving Pilgrims would have dined well on Cod, had they known how to catch them. They were weak on survival skills (half died the first winter), but they, as you recall, had never meant to end up in the Massachusetts woods. They were headed for the Hudson River, somewhere near the Dutch city of New Amsterdam. Some reports say they were headed to what was termed "Virginia," the vast area claimed by English investors running south down the coast from New Amsterdam).
European fishermen were harvesting and drying Cod on the coast of eastern Canada 100 years before the Pilgrims arrived, and the Portuguese and Spanish (and eventually, the Italians too) figured out how to cook this wood-like substance, which they call baccala or bacala or bacalao, in interesting ways.
Here's Thoreau's amusing take on the Cape Cod cod industry. (Link fixed - well, maybe not. No time to mess with it right now)
Here's how the Scandinavians go about making cod "edible":
Perhaps it is enough to know that you may want to skip this dish since AFTER the INITIAL processing or soaking in water for 5 or 6 days, the cod (or other white stockfish)... "is then soaked in an unchanged solution of cold water and lye for an additional two dayshas a pH value of 11–12 and is therefore caustic..." YUM!
The fixed link still isn't working, at least for me. Sorry, not trying to be a pain. I think the address I provided above is the article you were referencing. If so, your link is missing the initial "www" and some combo of "27" and "%" signs. (ADD was kicking in while I was trying to compare the two.)