Instructions: 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, 300 F (150 C), 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.

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 dont 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.