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Stuffed Turkey Dinde Farcie

A whole turkey stuffed with a chosen filling, seasoned, buttered, and roasted until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turkey and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Stuffed Turkey Dinde Farcie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. Prepare your stuffing and fill the turkey cavity.

  3. Season the outside of the turkey with salt and pepper.

  4. Rub the turkey with butter.

Roast and rest

  1. Place the turkey in a roasting pan and roast for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).

  2. Let the turkey rest for 20 minutes before carving.

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

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

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

    Shared aroma: myristicin (spice, warm).

  3. Pepper + buttertop 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
Forms the main body of the dish, and its meat cooks through as the centre heats.
Butter
Adds fat that carries flavour and helps the skin brown and turn golden in the oven.
Stuffing
Fills the cavity and absorbs juices from the bird as it roasts, adding moisture and flavour.

The step that matters

Roasting to the right internal temperature. The turkey is done when the thickest part of the meat reaches 165°F (74°C). Cooking by time alone can leave the meat dry or undercooked, so checking the internal temperature matters.

“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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