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Roast Turkey, a LA Perigord

Roast Turkey à la Perigord is a whole turkey seasoned with salt, pepper, butter, and herbs, optionally stuffed, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Thyme and rosemary match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,340 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Roast Turkey, a LA Perigord

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.

Prepare

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

  2. Clean the turkey and pat it dry.

  3. Season the turkey inside and out with salt and pepper.

  4. Rub the skin with butter and sprinkle with herbs.

  5. If using, stuff the turkey with your chosen stuffing.

Roast and serve

  1. Place the turkey in a roasting pan and roast for about 2 to 2.5 hours, basting occasionally.

  2. Check that the internal temperature reaches 165°F (74°C) before serving.

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. Thyme + rosemarytop 1% of all pairs
    Smell alikestrong
    Cooked together1,340 recipes

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

  2. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  3. Pepper + rosemarytop 4% of all pairs
    Smell alikestrong
    Cooked together2,324 recipes

    Shared aroma: estragole (anise, licorice).

  4. Turkey + thymetop 10% of all pairs
    Smell alikemoderate
    Cooked together233 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

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 most of the protein and structure.
Butter
Adds fat to the skin, promoting browning and a richer flavor.

The step that matters

Check the internal temperature before serving. Turkey is safe only when the thickest parts, especially the thigh and stuffing, reach the target temperature. Relying on color alone can leave undercooked meat.

Swap the rosemary

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

  1. Sagefits better
  2. Marjoramfits better
  3. Parsleyfits about as well
  4. Rosemarythe original

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