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Turkey A~ld.-dauhe^

A turkey stuffed with ham, forcemeat, and herbs, then boiled in broth and set in its own jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Turkey A~ld.-dauhe^

Ingredients

Directions

Prepare the turkey

  1. Bone the turkey.

  2. Season the turkey with pepper and salt.

  3. Spread diced ham over the turkey.

  4. Add forcemeat.

  5. Add a boned and seasoned fowl.

  6. Add more ham and forcemeat.

  7. Sew the turkey up with thread.

Make the jelly

  1. Cover the bottom of a stew pan with veal and ham.

  2. Place the turkey inside the pan.

  3. Chop the bones into pieces.

  4. Add the chopped bones to the turkey.

  5. Cover the pan and heat for five minutes.

  6. Add enough clear broth to cover the turkey.

  7. Let it boil for two hours.

  8. Add isinglass and a bundle of herbs.

  9. Remove the turkey.

  10. Strain the jelly through a fine sieve, skimming off the fat.

Set and serve

  1. Place the turkey on the cold jelly, bread side down.

  2. Cover with the jelly.

  3. Let it stand in a cool place until set.

  4. Turn the turkey onto a dish.

  5. Optionally spread butter over the turkey's bread and garnish with parsley or flowers.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

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

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

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

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

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Turkey
Forms the outer shell that holds the stuffing and is set in jelly.
Isinglass
Gelatinous agent that sets the broth into a firm, sliceable jelly.
Forcemeat
Provides a moist, tender stuffing that holds its shape when sliced.
Veal
Lends savoury meat flavour and body to the broth as it simmers.
Clear broth
Serves as the liquid that cooks the bird and becomes the setting jelly.
Butter
Adds richness and gentle browning to the bread-side surface.

The step that matters

Straining the jelly. Skimming and straining the cooked liquid removes fat and particles, so the jelly sets clear and firm instead of cloudy or greasy.

Swap the parsley

How well each one fits the dish's main ingredients (turkey, pepper, ham, veal, butter):

  1. Sagefits about as well
  2. Thymefits about as well
  3. Parsleythe original
  4. Celeryfits about as well

Fit is the average pairing score against turkey, pepper, ham, veal, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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