Why it works: Turkey and cranberry work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓
Roast Turkey
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the turkey
Remove all feathers from the turkey.
Singe the turkey over a burning newspaper.
Carefully draw the turkey, avoiding breaking internal organs.
Remove the crop.
Cut off the head.
Tie the neck skin close to the body.
Rinse the inside of the turkey with several waters, adding baking soda to the second-to-last rinse.
Wipe the turkey dry inside and out with a clean cloth.
Rub the inside with coarse sea salt.
Stuff and season
Stuff the turkey with dressing.
Sew up the turkey with strong thread.
Tie the legs and wings to the body.
Rub the outside with soft butter.
Sprinkle salt and pepper on the outside.
Dredge the outside with flour.
Place the turkey in a dripping pan.
Pour boiling water into the pan.
Roast
Set the oven to 400°F (200°C).
Baste the turkey often.
Turn the turkey occasionally for even cooking.
Cook for 3 to 4 hours, until the juices run clear when pierced with a fork.
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.
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Turkey + cranberrytop 9% of all pairsSmell alikemoderateCooked together97 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Pepper + cranberrytop 11% of all pairsSmell alikemoderateCooked together218 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Turkey + buttertop 13% of all pairsSmell alikemoderateCooked together1,592 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Butter + saucetop 15% of all pairsSmell alikelowCooked together15,338 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Young turkey
- Forms the main body of the dish, with its meat cooking through during roasting.
- Soft butter
- Adds fat to the skin, promoting moisture and golden browning during roasting.
- Flour
- Dredged on the outside, it helps the skin brown and crisp in the oven.
- Baking soda
- Rinsed through the inside, it is meant to neutralise odours and freshen the cavity.
The step that matters
Cook for 3 to 4 hours, until the juices run clear. A whole bird is dense, so the thickest parts can stay undercooked while the outside browns. Testing the juices and basting help the heat reach the centre evenly.
Swap the cranberry
How well each one fits the dish's main ingredients (turkey, butter, pepper, flour, sauce):
- Cranberrythe original
- Lemonfits about as well
- Figfits less well
- Plumfits less well
Fit is the average pairing score against turkey, butter, pepper, flour, sauce. 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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