Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Roast Turkey
Ingredients
Directions
Prepare the turkey
Remove all feathers from the turkey.
Singe the turkey over a burning newspaper.
Carefully draw the turkey, avoiding breaking any internal organs.
Remove the crop.
Cut off the head.
Tie the neck close to the body with the skin.
Rinse the inside of the turkey with several waters.
Add baking soda to the second-to-last rinse.
Wipe the turkey dry inside and out with a clean cloth.
Rub the inside with coarse sea salt.
Stuff and season
Stuff the turkey with Dressing for Fowls.
Sew up the turkey with strong thread.
Tie the legs and wings to the body.
Rub the turkey with soft butter.
Sprinkle the turkey with salt and pepper.
Dredge the turkey with flour.
Roast
Place the turkey in a dripping pan.
Pour in boiling water.
Set the pan in the oven.
Baste the turkey often.
Turn the turkey occasionally for even cooking.
Cook for 3 to 4 hours, until the juices run clear when pierced with a fork.
If any part is likely to scorch, cover it with buttered white paper.
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.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Turkey + buttertop 13% of all pairsSmell alikemoderateCooked together1,592 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Turkey + peppertop 15% of all pairsSmell alikemoderateCooked together1,636 recipes
Shared aroma: myristicin (spice, warm).
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Pepper + flourtop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Young turkey
- Provides the main meat, which cooks through slowly to tender, moist results.
- Soft butter
- Adds fat that enriches flavour and helps the skin brown during roasting.
- Flour
- Dredged on the skin, it helps the surface brown and crisp.
- Baking soda
- Rinsed through the bird, it raises the surface pH to help the skin brown.
The step that matters
Cook for 3 to 4 hours, until the juices run clear when pierced with a fork.. Turkey is safely cooked when the thickest parts reach the right internal temperature; juices running clear is a visual sign that the meat is done. Basting and turning help the heat reach the bird evenly, so the cook does not dry out the breast while waiting for the legs to finish.
“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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