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 ↓
Turkey Boned and Forced
Ingredients
Directions
Remove all bones from the turkey except for the pinions, without opening the bird.
Shape the turkey and fill it completely with sausage meat, starting with the legs and wings.
Plump the breast and restore the turkey's original form.
Tie the turkey securely at both ends and at the extremities of the legs.
Pass an iron skewer through the ends and the body, and another through the wings and body.
Lay twine over the back, passing it under the ends of the first skewer and crossing it in the center of the back.
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.
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Turkey + meattop 13% of all pairsSmell alikelowCooked together540 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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