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Boned Turkey a LA Suisse

A boned turkey cooked with bacon, spices, lemon, wine, and stock, served with lemon and pomegranate garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Boned Turkey a LA Suisse

Ingredients

Directions

Prepare

  1. Bone the turkey and lard it with strips of fat bacon.

  2. Season with coarse sea salt, ground cloves, black pepper, bay leaf, herbs, lemon peel, and lemon juice.

Cook and serve

  1. Cook in a pot with stock and white wine.

  2. Season highly and let it remain in its liquid until nearly cold.

  3. Serve on a folded napkin with slices of lemon and pomegranate as garnish.

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

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

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Clove + white winetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,715 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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, carrying all the flavour and texture.
Strips of fat bacon
Larding adds fat that keeps the lean turkey moist as it cooks.
White wine
Adds acidity and aroma to the cooking liquid, helping flavour penetrate the meat.
Lemon juice
Adds acidity that brightens the flavour and helps season the meat.

The step that matters

Let it remain in its liquid until nearly cold. Cooling slowly in the cooking liquid lets the turkey reabsorb moisture and stay tender rather than drying out when exposed to air.

Swap the clove

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

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

Fit is the average pairing score against turkey, pepper, lemon, white wine. 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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