Roasted bubbly-jock

Name: Roasted bubbly-jock
Yield: To Serve any Number
Cuisine: United Kingdom
Ingredients: 15-6 kg (12-14 lb) turkey, preferably a hen; 15-6 kg (12-14 lb) turkey, preferably a hen; 225 g (½ lb) sausagemeat; 100 g (4 oz) fresh breadcrumbs; a few peppercorns; a bunch of herbs; 1 carrot; 1 onion; 100 g (4 oz) dripping or butter and oil for roasting; 1.7 litres (3 pints) water; 100 g (4 oz) dripping or butter and oil for roasting; 100 g (4 oz) dripping or butter and oil for roasting; salt and pepper; salt and pepper; 25 g (1 oz) butter; 4 sprigs parsley; 3 inner sticks of celery; 1 chopped liver from the turkey; 12 chestnuts boiled, skinned and cooked in stock until tender.; 150 ml (¼ pint) milk; 150 ml (½ pint) double cream; 25 g (1 oz) flour; 1 small glass Scotch whisky

Preparation info

Difficulty
Complex

Appears in

British Cooking

By Caroline Conran

Published 1978

About

A bubbly-jock is the very descriptive Highland name for a turkey; in earlier days bubbly-jock was often eaten boiled, and served with oyster sauce or a liver-and-lemon sauce such as Hanover sauce, but now we prefer them roasted - the whisky gravy is modern but the stuffing is traditional.

Ingredients

15-6 kg (12-14 lb) turkey, preferably a hen
225 g (

Europe
United Kingdom
Main course

Method

Stuff the front end of the turkey with seasoned sausagemeat. Make a second stuffing by mixing the breadcrumbs, the slightly broken chestnuts, the milk, and the chopped celery and turkey liver fried in butter. Stir in the chopped parsley, season with salt and pepper and fill the inside of the turkey with this moist mixture.

Preheat the oven to