Skip to main content
Main

Turkey, Boiled

A boiled turkey stuffed with sausage meat, served with celery, vegetables, and forcemeat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Turkey, Boiled

Ingredients

Directions

Prepare

  1. Prepare and truss the turkey for boiling.

  2. Stuff the crop with sausage meat and wrap the bird in greased paper.

  3. Place it in a pan with enough boiling stock or water to cover it.

  4. When boiling, add the onions, carrots, turnips, bouquet garni, peppercorns, and salt.

Cook

  1. Cover and cook gently for 1.5 to 2.5 hours, depending on size.

  2. Meanwhile, make the forcemeat balls and fry them in a little hot fat.

  3. Cut the celery into neat pieces and boil in seasoned stock or water until tender.

  4. Once the turkey is cooked, remove the trussing skewers and strings.

Serve

  1. Place the turkey on a hot dish, pour the sauce over, and garnish with celery, vegetable dice, and forcemeat balls.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

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

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Turkey
Provides the main meat, which becomes tender through gentle simmering.
Sausage meat
Stuffed into the crop to add richness and flavour to the bird.
Celery sauce
Moistens the turkey and adds a savoury, aromatic finish when poured over.
Onions
Add aromatic sweetness and flavour to the cooking liquid.
Carrots
Add gentle sweetness and flavour to the cooking liquid.

The step that matters

Cook gently for the full time. A gentle simmer cooks the turkey evenly and keeps the meat tender and moist. Boiling hard toughens muscle fibres and can break the bird apart, so the time must be matched to its size.

Swap the onion

How well each one fits the dish's main ingredients (turkey, meat, celery, sauce, carrot, turnip, parsley):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against turkey, meat, celery, sauce, carrot, turnip, 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.

More boiled turkey recipes

with Oyster Sauce 11Eggs 4with Celery Sauce 4with Oyster Stuffing 4Celery Sauce for 3 See all 186 →

You might also like

Carrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipesTurkey SoupTurkey Soup71 recipesMeat CroquettesMeat Croquettes52 recipes