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Turkey Poult, to Roast

A roasted young turkey poult served with water‑cress, brown gravy, and bread sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turkey and bread work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 822 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Turkey Poult, to Roast

Ingredients

Directions

Prepare

  1. Truss the turkey poult.

  2. Tuck its head under one wing.

  3. Twist its legs under like a duck.

  4. Cut off the claws.

Roast

  1. Place the turkey poult over a clear fire and baste it liberally.

  2. Roast for 45 minutes to 1.5 hours, depending on size.

Serve

  1. Serve garnished with water-cress, accompanied by brown gravy and bread 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. Turkey + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together822 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Turkey + saucetop 20% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Young turkey poult
The main meat; its skin browns and the flesh sets and cooks through as it roasts.

The step that matters

Basting liberally. Spooning the juices and fat over the bird keeps the skin from drying out and helps it brown evenly over the open fire.

“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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