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Boast Turkey with Giblet Sauce

Roast turkey served with a sauce made from pan fat, flour, giblet stock, and chopped giblets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turkey and flour work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 963 recipes. Both carry eugenol, which smells clove, spicy. The science ↓

Boast Turkey with Giblet Sauce

Ingredients

Directions

Prepare and roast

  1. Clean and prepare the turkey as you would for roast chicken.

  2. Use double the amount of stuffing.

  3. Roast for 15 minutes per pound.

  4. Pour off the liquid from the roasting pan.

  5. Skim off 6 tablespoons of fat.

Make the giblet sauce

  1. Return the fat to the pan. Brown the fat with 6 tablespoons of flour.

  2. Gradually pour in 3 cups of stock from cooking the giblets.

  3. Add the finely chopped giblets. Cook for 5 minutes.

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 + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together963 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Flour
Browns in the fat and thickens the pan liquid into a smooth sauce.
Fat from roasting pan
Carries flavour from the turkey and browns with the flour to build the sauce base.
Stock
Liquid that hydrates the flour and forms the body of the giblet sauce.
Giblets
Provide meaty flavour and texture to the sauce once finely chopped and cooked.

The step that matters

Adding the stock gradually. Pouring stock in slowly while whisking keeps the flour and fat from clumping. Starch granules hydrate evenly and thicken the sauce smoothly instead of forming lumps.

“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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