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

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 (

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