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Turkey- Roasted

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Turkey and bread work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 822 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Turkey- Roasted

Ingredients

Directions

  1. Pick and singe the turkey.

  2. Plunge the turkey three times into boiling water, then three times into cold water, holding it by the legs.

  3. Drain the turkey and prepare the stuffing by cutting dry bread into pieces and crusts.

  4. Place the bread in a pan, pour a little boiling water over it, cover tightly, and bake for three hours.

  5. Chop the gizzard, liver, and heart, mix with a little flour, and add to the gravy.

  6. Serve the turkey with the gravy.

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 + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together822 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Turkey + livertop 15% of all pairs
    Smell alikelow
    Cooked together190 recipes

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

  3. Bread + livertop 16% of all pairs
    Smell alikemoderate
    Cooked together731 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

    Shared aroma: eugenol (clove, spicy).

  5. Bread + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Bread and flour barely smell alike, yet cooks put them together in 10,383 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

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