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Wild Turkey

Roasted wild turkey served with currant or cranberry jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Wild Turkey

Ingredients

Directions

Prepare

  1. Prepare the wild turkey as you would a domestic turkey.

  2. Use twice the amount of fat or butter for basting.

Cook the turkey

  1. Stew the turkey covered at first.

  2. Sprinkle the turkey thickly with salted flour. Add butter flakes all over.

  3. Roast until brown, basting often.

Dress and serve

  1. Dress with any kind of meat or bread dressing. Serve with currant or cranberry jelly.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Turkey + meattop 13% of all pairs
    Smell alikelow
    Cooked together540 recipes

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

  3. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

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

  4. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

Wild turkey
The main meat, which is lean and needs stewing and basting to stay moist.
Fat or butter
Basting fat carries heat to the surface and helps the skin brown and stay moist.
Salted flour
A flour coating helps the surface brown and form a crisp, flavourful crust.
Butter flakes
Melting butter adds richness and moisture and promotes browning on the bird.

The step that matters

Stew the turkey covered at first. Wild turkey is lean and can dry out. Cooking it covered first lets it cook through gently in its own steam, so the later dry roasting does not toughen it.

Swap the currant

How well each one fits the dish's main ingredients (turkey, butter, flour, meat):

  1. Raisinfits better
  2. Figfits better
  3. Coconutfits better
  4. Currantthe original

Fit is the average pairing score against turkey, butter, flour, meat. 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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