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Turkey Gelatine or Boned Turkey

A boiled, stuffed turkey that yields a gelatinous broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Turkey Gelatine or Boned Turkey

Ingredients

Directions

Prepare the turkey

  1. Dress the turkey without cutting the skin on the breast.

  2. Remove the neck, wings, and legs.

  3. Cut the turkey in half down the back.

  4. Carefully cut the meat from the bones, keeping the skin whole.

  5. Remove the bones from both sides of the turkey.

  6. Spread the skin with the meat that adheres to it on a clean meat board.

Make and layer the stuffing

  1. Prepare a force meat by finely chopping veal, cooked fat pork or bacon, and the meat from the turkey legs.

  2. Season the force meat with pepper, coarse sea salt, nutmeg, grated lemon peel, and chopped parsley.

  3. Layer the force meat inside the turkey skin, followed by a layer of fillet cut into inch-square pieces, seasoned with pepper and salt.

  4. Add a layer of dressed oysters, ensuring the stomachs are removed, and season with pepper and salt.

  5. Top with another layer of force meat.

  6. Roll up the turkey, sew it in shape with a darning needle and strong thread, and tie it in clean netting.

Simmer and set

  1. Place the turkey in a clean saucepan and cover with hot water.

  2. Add broken turkey bones, a small onion, cloves, carrots, celery, and red pepper.

  3. Remove scum as it rises and boil very slowly for four hours.

  4. After boiling, remove from heat and let stand until nearly cold.

  5. Tighten the cloth and place a light weight on it until cold and solid.

  6. Strain the liquid in the saucepan and clarify it as directed for soups and stock.

  7. Return to heat and add a glass of sherry.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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 and, with its bones, gives the stock its body and flavour.
Veal
Adds a soft, tender texture to the force meat that holds the layers together.
Pork or bacon
Adds fat, which keeps the force meat moist and rich as it cooks.
Oysters
Adds a briny, savoury flavour to the layered filling.
Sherry
Adds acidity and aroma to the finished jelly.

The step that matters

Boil very slowly and skim scum. A gentle simmer keeps the liquid clear, while letting it boil hard clouds the stock and can break up the meat. Removing scum as it rises keeps the gelatin clean and clear.

Swap the nutmeg

How well each one fits the dish's main ingredients (turkey, veal, pork, meat, pepper, lemon, parsley):

  1. Thymefits better
  2. Sagefits better
  3. Marjoramfits better
  4. Nutmegthe original

Fit is the average pairing score against turkey, veal, pork, meat, pepper, lemon, parsley. 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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