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Roast Turkey Poult

A roasted turkey poult stuffed with calf's tongue, served with a gravy made from its drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Turkey and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,636 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Roast Turkey Poult

Ingredients

Directions

Prepare the poult

  1. Remove feathers from the turkey poult.

  2. Singe the turkey poult.

  3. Wipe the poult with a wet towel.

  4. Draw the poult without breaking the intestines.

  5. Wash the calf's tongue thoroughly.

  6. Season the calf's tongue with salt and cayenne.

  7. Place the tongue inside the turkey.

  8. Sew the poult up.

  9. Truss the poult.

Roast

  1. Brown the turkey over an open fire.

  2. Turn the turkey frequently.

  3. Season the turkey with salt and pepper.

  4. Baste the turkey with drippings.

  5. Roast the turkey for about 1 hour.

  6. Check the doneness of the turkey with a knife at the leg joint.

Make the gravy and serve

  1. Change the dripping pan.

  2. Pour out most drippings.

  3. Set the dripping pan over the fire.

  4. Stir in flour until brown.

  5. Gradually add boiling water.

  6. Stir until smooth.

  7. Season the gravy with salt and pepper.

  8. Serve the turkey with the gravy.

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

    Shared aroma: myristicin (spice, warm).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Turkey + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together963 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Turkey poult
Forms the main body of the dish, carrying the stuffing and the roast.
Calf's tongue
Seasoned and placed inside the bird, adding its own rich meaty flavour as it cooks.
Flour
Browned in the drippings, it thickens the boiling water into a smooth gravy.

The step that matters

Check the doneness of the turkey with a knife at the leg joint. Poultry must be cooked through, and a knife at the leg joint shows whether the juices run clear. Stopping early risks undercooked meat, while overcooking dries it out.

“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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