Skip to main content
Main

Turkey Soup

A clear soup made from turkey bones, water, dressing, egg, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Turkey Soup

Why it works: Turkey and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Turkey Soup

Ingredients

Directions

  1. Cover the turkey bones with water in a pot and cook for one hour.

  2. Stir in a little dressing and the beaten egg.

  3. Remove from heat and let it sit until the water stops boiling.

  4. Add a little butter, pepper, and salt to taste.

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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Turkey + eggtop 31% of all pairs
    Smell alikelow
    Cooked 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

Turkey bones
Simmering releases flavour and gelatin, giving the broth body and a rich savoury taste.
Beaten egg
Its proteins set when heated, thickening the broth and giving it a soft, binding texture.
Butter
Adds fat that carries flavour and gives the broth a rounder, smoother mouthfeel.

The step that matters

Stirring in the beaten egg. Egg proteins set quickly when they meet hot liquid, so they can form cooked shreds if added too fast or left to boil. Stirring steadily and taking the pot off the heat keeps the egg tender and evenly blended.

“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.

You might also like

Turkey StuffingTurkey Stuffing26 recipesTurkey DressingTurkey Dressing24 recipesTurkey PattiesTurkey Patties12 recipesTomato SoupTomato Soup526 recipes