Roastit bubbly-jock
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Hen turkey; about 12 Lb | |
| 1 | pounds | Sausage-meat |
| 5 | tablespoons | Good poultry dripping |
| 4 | tablespoons | Melted butter; (2 oz) |
| 1 | tablespoon | Redcurrant or cranberry jelly |
| Salt and pepper to taste | ||
| 1 | pint | Glblet stock |
| 3¾ | ounce | Bread crumbs |
| 6 | Oysters fresh or canned | |
| 8 | larges | Peeled chestnuts |
| 1 | small | Chopped celery heart |
| ¼ | pint | Milk |
| Chopped raw turkey liver | ||
| 1 | teaspoon | Chopped parsley |
Directions
STUFFING
Soak bread crumbs in milk, combine all other ingredients.
Stuff well into body of bird, securing with a skewer.
Put sausage-meat into crop opening and skewer also.
Put bird in roasting tin, brush all over with melted butter, put dripping around.
Cover with foil, roast in oven, 300øF (150øC), 20 - 25 minutes per lb.
Baste half-way through cooking time, add salt, pepper.
Remove foil 15 minutes before turkey is cooked to allow to brown.
Baste again, then remove bird to a warmed dish.
Pour off excess fat from pan, add glblet stock, redcurrant jelly.
Adjust seasoning, boil rapidly on stove top to reduce.
Serve sauce separately.
Converted by MC_Buster.
NOTES : The name Bubbly-jock almost certainly comes from the gobbling voice of the turkey. Choose a hen rather than a cock turkey as the flesh is less tough. If you think turkeys don't taste as good as they should, you might like to look at this alternative cooking method for Fine flavour turkey.
Bread sauce is a must with this dish.
Converted by MM_Buster v2.0l.