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Roast Turkey Partly Boned

Roast Turkey Partly Boned is a roasted turkey with some bones removed, seasoned with salt, pepper, and oyster force-meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turkey and pork work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 830 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Roast Turkey Partly Boned

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the bird

  1. Remove all feathers from the turkey and singe it. Wipe it with a wet towel.

  2. Lay the bird on its breast and cut down the middle of the back.

  3. Unjoin the wings and thighs, keeping the bones in the flesh.

  4. Carefully free the carcass from the flesh without cutting the outer skin.

  5. Season the flesh with salt and pepper, and place the liver on the neck skin.

  6. Add the oyster force-meat to the flesh and sew the skin together at the back.

  7. Truss the bird to restore its shape and tie a slice of fat salt pork over the breast.

Roast and serve

  1. Roast in a 400°F (200°C) oven for about 20 minutes per pound, basting every 15 minutes with drippings.

  2. If desired, dredge with flour before basting for a frothy surface.

  3. Remove skewers or strings before serving with gravy made from drippings.

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 + porktop 7% of all pairs
    Smell alikemoderate
    Cooked together830 recipes

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

  2. Meat + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Oyster + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,255 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

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

  5. Turkey + oystertop 15% of all pairs
    Smell alikemoderate
    Cooked together473 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

Turkey
Forms the main body of the dish and provides the meat that is roasted and served.
Oyster force-meat
Adds a savoury stuffing that flavours the meat as it cooks inside the bird.
Fat salt pork
Laid over the breast, it melts slowly and bastes the lean meat, keeping it moist.

The step that matters

Basting during roasting. Regular basting with drippings moistens the surface and helps it brown evenly. Lean breast meat can dry out if the bird is left unbasted for long periods in the oven.

“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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