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Turkey Soup

A soup made from a turkey carcass, milk, and boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Turkey Soup

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Turkey Soup

Ingredients

Directions

Make the stock

  1. Break up the turkey carcass, keeping all bones and skin.

  2. Place the carcass in a pot and cover with cold water.

  3. Simmer on the back of the stove for several hours, renewing water if it boils low.

  4. Strain the liquid through a colander to remove the bones.

  5. Let the strained liquid cool overnight.

Finish and serve

  1. Remove the hard fat from the top the next day.

  2. Reheat the jellied soup in a pot.

  3. Stir in 1 cup of fresh milk.

  4. Serve with a spoonful of boiled rice.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Turkey + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together281 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Turkey + ricetop 17% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

What each ingredient does

Remains of a turkey carcass
Provides bones, skin and meat that release flavour and gelatin into the simmering liquid.
Cold water
Extracts flavour and gelatin from the carcass as it simmers slowly.
Fresh milk
Adds richness and softens the flavour of the broth.
Boiled rice
Adds body and starch to the soup when served.

The step that matters

Cooling the strained liquid overnight. Cooling lets the gelatin from the bones set into a jelly, and the fat rises and hardens on top so it can be removed cleanly before reheating.

“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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