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Turkey A-LA-daub

A stuffed turkey filled with seasoned forcemeat and covered in jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turkey and ham work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Turkey A-LA-daub

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.

  3. Fill the turkey with well-seasoned forcemeat and sew it up.

Cook and serve

  1. Boil the turkey until cooked through.

  2. Cover the turkey with jelly before serving.

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

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

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

    Shared aroma: myristicin (spice, warm).

  3. Pepper + hamtop 23% of all pairs
    Smell alikelow
    Cooked together6,058 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 filled, wrapped and cooked through.
Forcemeat
Adds seasoned, moist filling that stays juicy as the bird cooks.
Jelly
Adds a glossy, sweet finish that coats the cooked turkey.

The step that matters

Boil the turkey until cooked through. The stuffed bird is thick and dense, so heat must travel to the centre to cook the forcemeat fully. Too short a boil leaves the filling raw, while overcooking dries the meat.

“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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