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Roast Turkey

A whole turkey roasted with stuffing and served with a gravy garnished with watercresses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turkey and meat work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 540 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Roast Turkey

Ingredients

Directions

Prepare

  1. Prepare the turkey by cleaning and removing any unwanted parts.

  2. Stuff the turkey with sausage meat, veal stuffing, or chestnut stuffing.

Roast and serve

  1. Place the turkey in front of a good fire and roast until golden brown.

  2. Skim off the fat from the roasting pan.

  3. Strain the gravy and garnish with watercresses.

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 + meattop 13% of all pairs
    Smell alikelow
    Cooked together540 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Turkey + watercresstop 25% of all pairs
    Smell alikemoderate
    Cooked together24 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Meat + watercresstop 25% of all pairs
    Smell alikelow
    Cooked together70 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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 the meat that is roasted until golden brown.
Sausage meat, veal stuffing, or chestnut stuffing
Fills the cavity, adding flavour and moisture to the bird as it roasts.

“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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