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Turkey Soup

A soup made from a rack of cold turkey simmered with dressing or gravy, thickened with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Turkey Soup

Why it works: Turkey and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,636 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Turkey Soup

Ingredients

Directions

Make the stock

  1. Place the rack of cold turkey and any remaining dressing or gravy in a pot.

  2. Cover with cold water and simmer gently for three to four hours.

  3. Let it stand until the next day.

Finish the soup

  1. Remove any fat that has risen to the top and skim out the bits of bones.

  2. Pick off all the turkey meat from the bones and add it to the soup.

  3. Heat the soup until boiling.

  4. Thicken slightly with flour mixed with water and season to taste.

  5. Boil again and serve.

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.

Photo for illustrative purposes only · Contact us to use it

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 + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Turkey + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together963 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Rack of cold turkey
Provides the meat and bones that flavour the broth and become the body of the soup.
Flour
Thickens the soup slightly when mixed with water and heated.
Remaining dressing or gravy
Adds savory flavour and body to the broth as it simmers.

The step that matters

Thicken slightly with flour mixed with water. Flour must be blended smoothly with cold water before being added to hot soup, otherwise it clumps. Stirring it in and simmering lets the starch swell and thicken the liquid evenly.

“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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