"In 2011, a particularly aggro wild turkey infamously attacked a Cape Cod mail truck. Then, a decade later, Cape Cod's wild turkey population saw an inexplicable surge in 2021, exceeding 30,000 birds. Today, we're exploring Cape Cod turkey - a traditional regional dish with a misleading title. Cape Cod turkey doesn't include any actual turkey at all. Instead, the star of the show is salt cod, which was once heavily salted as a preservation method before the advent of refrigeration."
"To plate, salt cod fillets are arranged on an oval platter, flanked by boiled potatoes, and draped with a generous blanket of creamy white pan sauce, typically béchamel. The hard-boiled eggs are sliced into coins and arranged in a neat row along the length of the dish, on top of the sauce blanket, bringing a pop of cheerful color. To finish, some foodies sprinkle their Cape Cod turkey with savory chervil or parsley and crumbled bacon."
Cape Cod turkey is a traditional New England dish that substitutes salt cod for poultry. Salt cod was heavily salted for preservation before refrigeration, making it a staple in 1700s–1800s kitchens and an important part of early American diets. Preparation typically layers boiled potatoes and sliced hard‑boiled eggs with salt cod fillets and a silky white pan sauce, usually béchamel. Some versions add long‑storing winter vegetables like beets and turnips. Optional garnishes include chervil or parsley and crumbled bacon for smokiness. The dish's elongated, oval presentation and lined egg coins inspire the colloquial 'turkey' name.
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