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Turkey Soused VI Imitation Sf Sturgeon

A preserved turkey tied like sturgeon and cooked in a brine of wine, water, vinegar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Turkey Soused VI Imitation Sf Sturgeon

Ingredients

Directions

Prepare the brine

  1. Tie the turkey up like sturgeon and place it in a pot.

  2. Add the white wine, water, vinegar, and coarse sea salt.

  3. Bring to a boil and skim well before adding the turkey.

Cook and pack

  1. Once cooked, remove the turkey and tie it tighter.

  2. Let the liquid boil a little longer.

  3. If needed, add more vinegar or salt when the liquid is cold and pour it over the turkey.

Store

  1. Store covered in a cool, dry place for several months.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Turkey + white winetop 16% of all pairs
    Smell alikemoderate
    Cooked together82 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  3. Turkey + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together139 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Turkey
Main meat that is cured and preserved by the salty, acidic liquid.
White wine
Adds acidity and mild flavour to the preserving liquid.
Vinegar
Acidity that helps preserve the meat and gives the soused flavour.
Coarse sea salt
Draws moisture out of the meat and seasons it while helping preserve it.

The step that matters

Adjusting the liquid when cold. Salt and acid concentration are what keep the turkey preserved, so the liquid must be strong enough. Checking and adding vinegar or salt only when the liquid is cold gives an accurate reading of its strength, since hot liquid tastes and measures differently.

“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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