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Turkey, Marinaded and Broiled

Parboiled turkey joints are marinated in vinegar, oil and shallots, breaded, broiled, and served with a tarragon egg sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Shallot and tarragon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 602 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Turkey, Marinaded and Broiled

Ingredients

Directions

Prepare the turkey

  1. Parboil the turkey, then let it cool and cut it into neat joints.

  2. Bone the joints and restore them to their original form.

  3. Prepare a marinade with vinegar, water, oil, shallots, salt, and pepper.

  4. Soak the turkey joints in the marinade for 12 hours, turning them 2-3 times.

Coat and broil

  1. Drain the joints, dip them in beaten egg, then coat with breadcrumbs.

  2. Broil the joints over a clear fire for about 15 minutes.

Make the sauce

  1. For the sauce, boil the eggs for 10 minutes, then cool in cold water.

  2. Remove the yolks and mash them in a mortar with shallots, tarragon, salt, mustard, and pepper.

  3. Gradually add salad oil, vinegar, and chili vinegar while beating the sauce.

Serve

  1. Serve the turkey on a hot dish, garnished with lemon and parsley, alongside the sauce.

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. Shallot + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together602 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Shallot + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together859 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Tarragon + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together901 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Tarragon + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together1,137 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 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, becoming tender through parboiling and marinating.
Vinegar
Acidifies the marinade, tenderising the turkey and adding a sharp, tangy flavour.
Eggs
Bind the breadcrumb coating to the turkey and form the base of the sauce.
Shallots
Add a mild onion-like aroma to both the marinade and the sauce.
Salad oil
Emulsifies into the egg yolks to give the sauce a smooth, rich body.
Breadcrumbs (in the method)
Form a crisp, golden coating on the turkey joints during broiling.

The step that matters

Beating the sauce while adding the oil and vinegars. Oil must be added slowly while beating so it emulsifies with the mashed yolks. Adding it too fast makes the sauce separate and turn greasy instead of smooth.

“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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