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Turkey, Truffled

A whole turkey stuffed with a mixture of fresh truffles and bacon, roasted and served with its own gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Turkey and truffle work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 167 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Turkey, Truffled

Ingredients

Directions

Prepare the truffles

  1. Wash the truffles carefully and scrub with a soft brush until clean.

  2. Cut about 1 pound of truffles into 1½-inch balls.

Make the forcemeat

  1. Pound the remaining truffles with the trimmings and an equal weight of fat bacon to a smooth paste.

  2. Season the forcemeat with salt and pepper.

Stuff and roast

  1. Stuff the turkey with the truffle mixture.

  2. Roast the turkey, basting it frequently.

  3. Serve with its own gravy.

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

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

  2. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  3. Truffle + peppertop 26% of all pairs
    Smell alikelow
    Cooked together2,106 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Fresh truffles
Provide the dish's distinctive earthy aroma and flavour.
Fat bacon
Adds fat that keeps the truffle paste moist and rich in flavour.
Hen turkey
Forms the main body of the dish, which is roasted and served with its gravy.

The step that matters

Basting the turkey frequently. Regular basting keeps the surface moist and helps the skin brown evenly as the fat and juices spread over the bird while it roasts.

“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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