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Turkey with Chestnuts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turkey and chestnut work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 136 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Turkey with Chestnuts

Ingredients

Directions

  1. Truss the turkey as for boiling.

  2. Stuff it with light forcemeat and whole peeled Spanish chestnuts.

  3. Roast the turkey as you would a turkey with truffles.

  4. Glaze the breast before serving.

  5. Prepare chestnut sauce by boiling chestnuts until half done.

  6. Roast the boiled chestnuts in a frying pan until fully cooked.

  7. Peel the chestnuts and add them to the cullis five minutes before serving the turkey.

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. Turkey + chestnuttop 10% of all pairs
    Smell alikemoderate
    Cooked together136 recipes

    Shared aroma: decanal (soap, orange peel).

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

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