Why it works: Turkey and flour work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 963 recipes. Both carry eugenol, which smells clove, spicy. The science ↓
Giblet Sauce
Ingredients
Directions
Prepare the giblets
Cook giblets until tender, then remove the tough skins and chop finely.
Make the sauce
In a bowl, blend turkey drippings with flour.
After cooking the turkey, remove excess fat from the dripping pan.
Pour water into the baking pan and bring to a boil.
Slowly pour the boiling water into the flour mixture, stirring until thick.
Add the chopped giblets and season to taste.
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.
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Turkey + flourtop 22% of all pairsSmell alikemoderateCooked 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 drippings
- Provide fat and flavor that carry the sauce's roasted taste.
- Flour
- Thickens the liquid into a smooth sauce when cooked with it.
- Giblets
- Add meaty flavor and texture to the sauce once chopped.
The step that matters
Slowly pour the boiling water into the flour mixture, stirring until thick. Adding hot liquid slowly while stirring keeps flour from clumping into lumps, and the starch thickens as it heats, so the sauce turns smooth and glossy.
“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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