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 ↓
Jellied Turkey
Ingredients
Directions
With a sharp knife, cut the skin down the center of the back and carefully raise the flesh on either side until you reach the legs and wings.
Remove the bones without cutting the skin, and detach the breast bone from the skin.
Take out the whole body of the turkey and restore its shape by filling the legs, wings, and body with force-meat.
Sew up the turkey, truss it, and prepare it for roasting.
Make a little stock using the bones and giblets to be used in the jelly.
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 + meattop 13% of all pairsSmell alikelowCooked 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
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