Why it works: Turkey and pepper match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and 1,637 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓
The recipe
Ingredients
Directions
Remove the gills from the turkey and carve slices from the breast.
Take off the flesh from the wings.
Carve the breast across to the back without completely dividing it.
Remove the pinions and legs by cutting at the joints.
Score the gizzard and season it with cayenne and coarse sea salt before broiling.
Serve a slice of liver with the turkey.
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 aroma chemistry they share, and how many recipes mention both.
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Turkey + peppertop 7% of all pairsAroma overlapstrongMentioned together1,637 recipes
Shared aroma: myristicin (spice, warm).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
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