In 2011, a wild turkey made headlines by attacking a mail truck in Cape Cod. Fast forward to 2021, and the wild turkey population in the area soared past 30,000. Today, let’s dive into a different kind of Cape Cod turkey—a unique dish that surprisingly doesn’t contain any turkey.
Cape Cod turkey is actually made from salt cod. Historically, this dish thrived in New England kitchens during the 1700s and 1800s, well before refrigerators became common in the 1930s-1940s. Back in the day, cod was essential to local diets. In fact, at the start of the American Revolution, 8% of the male workforce in New England were fishermen, highlighting the fish’s importance to the region.
To whip up Cape Cod turkey, you’ll need boiled potatoes, hard-boiled eggs, and a creamy sauce, often a béchamel. Some cooks even add winter veggies like beets and turnips, which could be stored during long winters.
Interestingly, the dish gets its name from the way it’s served. The salt cod is arranged elegantly on a platter, surrounded by potatoes and smothered in a white sauce. Slices of hard-boiled eggs lie on top, adding a bright touch. Some enhance it further with chervil or parsley and crispy bacon, bringing an exciting twist to the mild flavors.
Cape Cod turkey has found its way into modern American cuisine. Renowned chef Ben Pollinger created a transformed version in 2012, featuring a cod fillet stuffed with crab and flavored with herbs, illustrating how this classic dish can evolve.
Food trends on social media reveal a growing interest in traditional recipes that blend history with modern tastes. As people become more curious about their culinary roots, dishes like Cape Cod turkey highlight the creative ways we adapt foods over time.
For more on the fascinating world of New England cuisine, check out the original piece on Tasting Table.
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Cape Cod, New England, boiled potatoes, traditional dish
