Why it works: Turkey and pork work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 830 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓
Vt8. Boned Turkey
Ingredients
Directions
Prepare
Prepare the turkeys by removing the bones carefully.
Chop the cooked corned tongue and dry salt pork into small pieces.
Stuff and set
Mix the chopped tongue, salt pork, and diced hard-boiled eggs in a bowl.
Add seasonings to taste and mix well.
Stuff the mixture into the prepared turkeys.
Cover the stuffed turkeys with aspic jelly.
Chill until set before serving.
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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Turkey + porktop 7% of all pairsSmell alikemoderateCooked together830 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Pork + eggtop 30% of all pairsSmell alikemoderateCooked together10,387 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Turkey + eggtop 31% of all pairsSmell alikelowCooked together846 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Turkeys
- Form the outer shell that holds the stuffing and is the main body of the dish.
- Aspic jelly
- Sets into a clear gel that coats the turkey and holds its shape when chilled.
- Hard-boiled eggs
- Add firm texture and visual contrast when sliced through the stuffing.
- Cooked corned tongue
- Supplies rich, savoury meat flavour and a tender texture to the stuffing.
- Dry salt pork
- Adds fat and salty, savoury flavour to the stuffing.
The step that matters
Chill until set before serving. Aspic is a gelatin-based liquid that only firms as it cools. Serving before it has fully set leaves the coating soft and runny and makes the stuffed turkey hard to slice cleanly.
“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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