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Turkey Poult, Truffled

A stuffed turkey filled with seasoned veal forcemeat and truffle balls, roasted and basted, served with truffle or bread sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Turkey Poult, Truffled

Ingredients

Directions

Prepare the bird

  1. Fill the body of the turkey poult with seasoned veal forcemeat and add walnut-sized balls of truffles.

  2. Use truffle trimmings to make sauce or mix them with the forcemeat.

  3. Lard the breast of the bird or cover it with thin slices of fat bacon.

  4. Truss the poult firmly and place it before a clear fire.

Roast and serve

  1. Baste liberally while roasting for one hour or more, depending on size.

  2. Serve with truffle sauce or 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. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Turkey + truffletop 14% of all pairs
    Smell alikelow
    Cooked together167 recipes

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

  3. Turkey + vealtop 15% of all pairs
    Smell alikelow
    Cooked together393 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Truffle + walnuttop 19% of all pairs
    Smell alikemoderate
    Cooked together98 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Veal + walnuttop 20% of all pairs
    Smell alikelow
    Cooked together273 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Turkey poult
Forms the main body of the dish and carries the stuffing during roasting.
Seasoned veal forcemeat
Adds moisture and a rich, tender texture as it cooks inside the bird.
Truffles
Contributes a strong earthy aroma that flavours the forcemeat and sauce.
Fat bacon
Adds fat that bastes the breast, keeping it moist and promoting browning.

The step that matters

Baste liberally while roasting. Turkey poult is lean, so its breast can dry out over the long roast. Frequent basting with the pan fat keeps the surface moist and helps it brown evenly.

Swap the walnut

How well each one fits the dish's main ingredients (turkey, veal, truffle):

  1. Chestnutfits better
  2. Peasfits better
  3. Pistachiofits about as well
  4. Walnutthe original

Fit is the average pairing score against turkey, veal, truffle. Candidates are from the same food group and used in at least 100 recipes.

“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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