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Boned Turkey

A boned turkey stuffed with seasoned force-meat, sausage, mushrooms, bread crumbs, mashed chestnuts, and minced vegetables, braised in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mushroom and chestnut work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 474 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Boned Turkey

Ingredients

Directions

Bone and stuff

  1. Use a narrow, sharp knife to remove the bones from the turkey.

  2. Loosen each bone along its length, cutting the nearest joint and pulling it out with the attached tendons.

  3. Fill the spaces left by the bones with seasoned force-meat, incorporating sausage, mushrooms, bread crumbs, and mashed chestnuts.

Sew, braise and press

  1. Sew the turkey up in mosquito netting, maintaining its shape.

  2. Braise the turkey on a bed of minced vegetables, basting with stock and keeping it covered.

  3. Place a light weight on the turkey while it is still warm, and do not remove the cloth until the next day.

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. Mushroom + chestnuttop 9% of all pairs
    Smell alikemoderate
    Cooked together474 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Turkey + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together205 recipes

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

  4. Turkey + chestnuttop 10% of all pairs
    Smell alikemoderate
    Cooked together136 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Turkey + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together822 recipes

    Shared aroma: decanal (soap, orange peel).

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 and provides the meat that is braised until tender.
Force-meat
Fills the cavities left by the bones, giving a seasoned, moist stuffing that holds the shape.
Bread crumbs
Absorb juices and help bind the stuffing so it stays moist rather than crumbly.
Good stock
Provides moisture during braising, keeping the turkey from drying out.

The step that matters

Loosening the bones without tearing the skin. Cutting close along each bone keeps the skin and flesh intact. A torn skin lets the stuffing leak out and the meat dry during braising, so the bird loses its shape.

“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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