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Galantine of Turkey

A roasted turkey stuffed with forcemeat, bacon, and sausages, served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Galantine of Turkey

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the turkey

  1. Pluck the turkey.

  2. Singe the turkey.

  3. Wipe the turkey.

  4. Draw the sinews.

  5. Fold over the pinions.

  6. Skewer the pinions through the body.

  7. Catch the top part of the legs.

  8. Tie the bottom part of the legs.

  9. Fill the loose skin of the breast with forcemeat.

  10. Skewer down.

  11. Cover with fat bacon or greased paper.

Roast

  1. Roast in a 300°F oven, allowing 10 to 12 minutes per pound.

  2. About 30 minutes before done, remove the bacon or paper.

  3. Add sausages on top.

Make the gravy

  1. Pour off the fat from the roasting tin.

  2. Add flour and giblet stock.

  3. Season.

  4. Boil.

  5. Strain.

Serve

  1. Dish the turkey.

  2. Garnish with sausages.

  3. Pour some gravy over.

  4. Serve the rest in a tureen.

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Turkey (in the method)
Forms the main body of the dish and carries the forcemeat during roasting.
Forcemeat
Fills the breast skin, adding moisture and a savoury, tender stuffing as it cooks.
Fat bacon
Covers the bird while it roasts, basting it with melting fat and keeping the meat moist.
Flour
Thickens the pan juices and stock into a smooth gravy.
Giblet stock
Adds savoury depth and liquid to the gravy made from the roasting tin.

The step that matters

Roast in a 300°F oven, allowing 10 to 12 minutes per pound.. Cooking low and by weight gives the dense forcemeat and thick breast time to heat through without drying the outer meat. Covering the bird with bacon or paper protects it and keeps moisture in during this long roast.

“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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