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Roast Turkey

Roast a whole turkey stuffed with sausage or forcemeat and coated with butter.

From an old cookbook · modernised transcription
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Why it works: Turkey and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Roast Turkey

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. Fill the turkey's cavity with sausage or forcemeat stuffing.

  3. Cover the turkey's breast with a sheet of buttered paper.

  4. Place the turkey at a distance from the fire to heat gradually.

Roast

  1. Baste the turkey frequently during roasting.

  2. Continue roasting until fully cooked, about 15 minutes before serving.

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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

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

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

What each ingredient does

Turkey
Provides the main protein, which firms as it cooks and browns on the outside.
Butter
Adds fat that helps the skin brown and gives the meat richness.
Sausage or forcemeat stuffing
Fills the cavity and adds flavor and moisture as the bird heats.

The step that matters

Continue roasting until fully cooked. Doneness depends on the internal temperature of the thickest parts, not on time alone. Undercooked poultry is unsafe, while overcooking dries the meat, so check the temperature with a thermometer.

“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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