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Turkey Soup

A soup made by simmering cold turkey with dressing and gravy, then thickening with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Turkey Soup

Why it works: Turkey and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,636 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Turkey Soup

Ingredients

Directions

Make the stock

  1. Place the rack of cold turkey, dressing, and gravy in a pot and cover with cold water.

  2. Simmer gently for 3 to 4 hours.

  3. Let it stand overnight.

Skim and finish

  1. Remove all the fat.

  2. Skim off bits and bones.

  3. Heat the soup until it boils.

  4. Thicken slightly with flour mixed with water.

  5. Season to taste.

  6. Pick off bits of turkey from the bones and add them to the soup.

  7. Boil again.

  8. Serve.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: myristicin (spice, warm).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. 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

Rack of cold turkey
Provides the meat and bones that flavour the soup as they simmer.
Remaining dressing
Adds body and savoury flavour to the simmering liquid.
Remaining gravy
Adds savoury richness and colour to the soup base.
Flour
Thickens the soup slightly when mixed with water and heated.

“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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