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Boned Turkey, a Nice Dish for Supper or Breakfast

A boiled turkey stuffed with ox tongue and seasoned forcemeat, served hot with mushroom sauce or cold with glaze and jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Boned Turkey, a Nice Dish for Supper or Breakfast

Ingredients

Directions

Prepare

  1. Bone the turkey and prepare the ox tongue.

  2. Place the tongue in the turkey with the thick part towards the breast, adding forcemeat or sausage meat.

  3. Truss the turkey and dust it well with flour.

Cook

  1. Boil the turkey in a cloth for 1 hour and 15 minutes.

Serve

  1. For a hot dish, serve with mushroom sauce and garnish with barberries and parsley.

  2. For a cold dish, glaze with white glaze and garnish with savory jelly, parsley, and notched lemon.

  3. If desired, insert four skewers dressed with truffles and crayfish.

  4. Alternatively, roast the turkey and serve with gravy.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Turkey + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together205 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Turkey + meattop 13% of all pairs
    Smell alikelow
    Cooked 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

What each ingredient does

Turkey
Forms the main body of the dish, holding the stuffing and tongue together while it cooks.
Ox tongue
Provides the rich, meaty centrepiece that is sliced and shown when the turkey is cut.
Forcemeat or sausage meat
Fills the spaces around the tongue, adding moisture and savoury richness to the bird.
Flour
Dusted over the outside of the turkey to help form a protective skin during cooking.

The step that matters

Boil the turkey in a cloth for 1 hour and 15 minutes. Boiling in a tightly wrapped cloth keeps the turkey moist, but too vigorous a boil can break the cloth and toughen the meat. Gentle simmering gives an even, tender result.

Swap the lemon

How well each one fits the dish's main ingredients (turkey, meat, flour, mushroom, sauce, parsley):

  1. Lemonthe original
  2. Avocadofits about as well
  3. Limefits less well
  4. Coconutfits less well

Fit is the average pairing score against turkey, meat, flour, mushroom, sauce, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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