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Turkey, Roasted

A roasted turkey stuffed with sausage and veal forcemeat, wrapped in bacon, served with gravy and bread sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Turkey and bread work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 822 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Turkey, Roasted

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 the oven to 350°F (175°C).

  2. Prepare the turkey by cleaning and removing any giblets.

  3. Stuff the turkey with sausage meat and veal forcemeat.

  4. Wrap the turkey with bacon slices.

  5. Place the turkey in a roasting pan and baste with fat.

Roast and serve

  1. Roast in the oven, basting occasionally, until fully cooked.

  2. Serve with good gravy and bread sauce.

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

    Shared aroma: decanal (soap, orange peel).

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

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

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Turkey + vealtop 15% of all pairs
    Smell alikelow
    Cooked together393 recipes

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

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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, cooked whole in the oven.
Sausage meat
Adds savoury flavour and moisture to the stuffing inside the bird.
Veal forcemeat
Adds a fine, tender texture and richness to the stuffing.
Bacon
Wrapped around the bird to add fat, savour and browning as it roasts.

The step that matters

Roast in the oven, basting occasionally, until fully cooked. A large stuffed bird can cook unevenly, so the thickest parts and the stuffing may lag behind. Basting keeps the surface moist and helps it brown, but the cook must confirm the centre and stuffing are fully cooked rather than relying on time alone.

“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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