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Broiled Turkey with Creamy Sauce

A broiled turkey served with a butter, mustard, salt, pepper sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mustard and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Broiled Turkey with Creamy Sauce

Ingredients

Directions

Cook the turkey

  1. Broil the legs or pieces of turkey until cooked through.

Make the sauce

  1. Melt the butter in a saucepan over low heat.

  2. Add salt, mustard, and pepper to the melted butter and stir until creamy.

Serve

  1. Pour the creamy sauce over the broiled turkey.

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. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

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

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

    Shared aroma: myristicin (spice, warm).

  4. Turkey + mustardtop 20% of all pairs
    Smell alikemoderate
    Cooked together157 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Turkey
Provides the main protein that is cooked through under the broiler.
Butter
Melts to form the fat base of the sauce, giving it richness and a smooth texture.
Mustard
Adds sharp, tangy flavour that cuts through the richness of the butter.

The step that matters

Melting the butter over low heat. Butter is an emulsion of fat, water and milk solids. High heat can separate it or scorch the milk solids, so gentle heat keeps the sauce smooth and creamy when the seasonings are stirred in.

Swap the mustard

How well each one fits the dish's main ingredients (turkey, butter, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Potatofits better
  4. Mustardthe original

Fit is the average pairing score against turkey, butter, pepper. 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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