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Boned Turkey

A boiled turkey meat pressed into a mold with seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Boned Turkey

Ingredients

Directions

Cook and prepare the turkey

  1. Boil the turkey in as little water as possible until the meat falls from the bones.

  2. Remove all the bones and skin.

  3. Pick the meat into small pieces and mix light and dark meat together.

Season and press

  1. Season with pepper, coarse sea salt, and sage.

  2. Put the mixture into a mold and pour the warm cooking liquid over it.

  3. Press with a heavy weight.

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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Turkey + sagetop 9% of all pairs
    Smell alikemoderate
    Cooked together154 recipes

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

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

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Turkey
Supplies the meat that holds together as a firm, sliceable loaf and carries moisture.

The step that matters

Boil the turkey in as little water as possible. Gentle simmering in a small amount of water cooks the meat until tender while keeping the broth concentrated. That liquid is later poured back over the meat, so its flavor and moisture stay in the loaf.

“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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