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Turkey a LA Daube

A roasted turkey stuffed with seasoned force‑meat, covered in ham or tongue slices, and finished with jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turkey and meat work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 540 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Turkey a LA Daube

Ingredients

Directions

Prepare

  1. Bone the turkey and season the inside with salt and pepper.

  2. Cover the turkey with slices of boiled ham or tongue.

Fill and cook

  1. Fill the turkey with well-seasoned force-meat and sew it up.

  2. Boil the turkey until cooked through.

Finish

  1. Once cooked, cover the turkey with jelly.

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. Turkey + meattop 13% of all pairs
    Smell alikelow
    Cooked together540 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Turkey + hamtop 15% of all pairs
    Smell alikelow
    Cooked together303 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  5. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Turkey
Forms the main body that is boned, filled and cooked whole.
Boiled ham or tongue
Adds savory, salty meat flavor that lines the bird.
Force-meat
Fills the cavity, adding moisture and a seasoned, tender texture.
Jelly
Sets into a glossy coating that adds shine and a light sweetness.

The step that matters

Boil the turkey until cooked through. The stuffed bird is thick and dense, so the heat must reach the center and the stuffing. Undercooking leaves raw meat, while overcooking dries the lean turkey and toughens its proteins.

“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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