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Boned Turkey in Jelly

A whole boned turkey stuffed with force meat, cooked in a broth and set in aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Boned Turkey in Jelly

Ingredients

Directions

Prepare the turkey

  1. Stuff the turkey legs and wings with a little chicken force and force meat.

  2. Insert the whole tongue into the turkey, placing the large part on top of the breast.

  3. Fill the turkey with force meat, but do not overfill to prevent bursting during cooking.

  4. Truss the turkey for roasting.

Cook in broth

  1. In a large saucepan, combine turkey bones, giblets, onion, celery, tomatoes, carrot, herbs, tongue trimmings, peppercorns, cloves, and water or stock.

  2. Bring the broth to a boil.

  3. Skim the broth.

  4. Wrap the turkey in a buttered cloth and place it on top.

  5. Cook for 3 to 5 hours, depending on the size of the turkey.

  6. Remove the pan from heat and let the turkey cool in the liquid.

Set in aspic and serve

  1. Once cool, remove the string and brush the turkey with thick glaze.

  2. Strain the pan contents and make the liquid into aspic jelly.

  3. Set a little jelly in a mold large enough to hold the turkey.

  4. Place the turkey in the mold and fill with jelly.

  5. Turn out when cold and garnish with chopped jelly, lemon, and parsley, or use anchovy butter and blocks of jelly instead.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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, and its meat sets the texture once chilled.
Force meat
Adds moisture and richness inside the bird, keeping the cooked meat from drying out.
Cooked ox tongue
Adds a dense, savoury meat that is sliced to show as a contrasting filling.
Water or stock
Forms the cooking liquid that gently poaches the turkey and later becomes the aspic.
Aspic jelly
Sets into a clear gel around the turkey, giving a firm, glossy coating when cold.

The step that matters

Cook in broth. The broth must stay below a hard boil so the turkey poaches gently and stays moist. Cooling it in the liquid also keeps the meat tender and gives clear stock for the aspic.

Swap the clove

How well each one fits the dish's main ingredients (turkey, chicken, onion, celery, tomato, carrot, butter):

  1. Thymefits better
  2. Parsleyfits better
  3. Garlicfits better
  4. Clovethe original

Fit is the average pairing score against turkey, chicken, onion, celery, tomato, carrot, butter. 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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