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Roast Turkey Poults, Larded

Roast turkey poults and leverets stuffed with suet, breadcrumbs, herbs, and bacon, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Roast Turkey Poults, Larded

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Prepare the stuffing by mixing bread crumbs, beef suet, parsley, pepper, salt, and lemon thyme.

  3. Add the eggs to the mixture and combine well.

Stuff and roast

  1. Stuff each leveret with half of the stuffing and secure with iron skewers.

  2. Place thin slices of bacon over the back of each leveret and tie with string to the skewers.

  3. Roast the turkey poults and leverets for 45 minutes before serving.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh bread crumbs
Form the bulk of the stuffing and absorb moisture from the other ingredients.
Eggs
Bind the stuffing so it holds together when stuffed and roasted.
Beef suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Fat bacon
Melts over the back of the leveret, adding fat that bastes the meat and promotes browning.
Fresh lemon thyme
Adds a fresh, citrusy aroma to the stuffing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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