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Galantine Op Turkey

A stuffed turkey filled with sausage, bacon, and tongue, then boiled and glazed with aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turkey and meat work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 540 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Galantine Op Turkey

Ingredients

Directions

Prepare the turkey

  1. Bone the turkey.

  2. Boil the tongue.

  3. Skin the tongue.

  4. Cut away the root of the tongue.

  5. Pass the tongue through a sausage machine.

  6. Mix the tongue with the sausage meat.

  7. Open the turkey.

  8. Layer the sausage mixture and strips of bacon into the turkey.

  9. Add the tongue to the turkey.

  10. Pack everything tightly with more sausage meat and bacon.

Cook and press

  1. Wrap the turkey in a cloth.

  2. Boil the wrapped turkey slowly for 2 to 3 hours, depending on size.

  3. Press the turkey under weights until the next day.

  4. Remove the cloth.

Finish

  1. Glaze the turkey well.

  2. Garnish with aspic jelly.

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 + meattop 13% of all pairs
    Smell alikelow
    Cooked together540 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turkey
Forms the outer shell and the bulk of the galantine, holding the filling in shape.
Sausage meat
Provides the main filling, adding richness and a firm, sliceable texture.
Bacon
Adds fat and savoury flavour, and its strips show as a visible layer when sliced.
Tongue
Contributes a rich, tender meat to the filling that blends into the sausage mixture.
Aspic jelly
Gelatinous setting agent that gives a glossy, cold-set finish when used as garnish.

The step that matters

Pack everything tightly with more sausage meat and bacon.. Loose packing leaves air gaps that can collapse or crumble during boiling and pressing. Firm, even packing keeps the layers bound so the galantine slices 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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