Name: Roast Turkey
Ingredients: 1 turkey; salt; pepper; butter

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 ↓

Roast Turkey

Ingredients

1 turkey
salt
pepper
butter

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

Preheat the oven to 350°F (175°C).
Clean the turkey and season it inside and out with salt and pepper.
Rub the skin with butter.

Roast and serve

Place the turkey in a roasting pan and roast for about 13-15 minutes per pound, basting occasionally.
Ensure the internal temperature reaches 165°F (74°C) before serving.

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.

Turkey + buttertop 13% of all pairs

Smell alikemoderate

Cooked together1,592 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Turkey + peppertop 15% of all pairs

Smell alikemoderate

Cooked together1,636 recipes

Shared aroma: myristicin (spice, warm).
Pepper + buttertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

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

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

What each ingredient does

Turkey: Forms the main body of the dish, cooking through as the bulk of the meat.
Butter: Adds fat to the skin, promoting browning and a richer flavour.

The step that matters

Ensure the internal temperature reaches 165°F (74°C) before serving. Poultry must reach a safe internal temperature to be sufficiently cooked. Checking the thickest part of the meat, such as the thigh, avoids serving undercooked or overdried turkey.

“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.