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Fried Turkey

Fried turkey pieces served with milk gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Fried Turkey

Ingredients

Directions

Prepare

  1. Slice the remains of a roasted turkey into thin pieces.

  2. Make a batter by mixing beaten eggs, bread crumbs, pepper, and salt.

  3. Dip the turkey pieces into the batter.

Fry and serve

  1. Fry the pieces until they are light brown.

  2. Make a milk gravy and pour it over the fried 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Turkey + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together822 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Turkey + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together281 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Remains of a roasted turkey
Forms the main body of the dish and provides the meat being fried.
Beaten eggs
Bind the bread crumbs to the turkey so the coating adheres during frying.
Bread crumbs
Form the coating that crisps and browns in the hot fat.
Milk
Forms the base of the gravy that is poured over the fried turkey.

The step that matters

Fry the pieces until they are light brown. Frying the coated pieces until just light brown sets the egg and crumb coating and browns it without drying out the meat. Overcooking toughens the already-cooked turkey and burns the crumbs.

“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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