Mash all the butter ingredients together in a bowl with salt and pepper.

Cover and refrigerate until needed.

It can be stored for up to three days chilled or frozen for a month.

Loosen the skin of the turkey, especially over the breast, by pushing your hand beneath it.

Season the turkey, including under the skin, with 1-2 tbsp flaky sea salt.

Place the turkey in a roasting tin, breast-side up, and chill, uncovered, for at least 12 hours, up to 48 hours.

Remove the turkey from the fridge at least 1 hour before cooking.

Preheat the oven to 200C/180C fan/gas 6.

Remove the turkey from the tin and add onions, carrots, turkey neck, and giblets to the tin.

If available, use a roasting rack or ovenproof cooling rack and place the turkey on top.

Put lemon halves, garlic, and rosemary in the turkey cavity.

Spoon flavoured butter under the turkey skin and rub it over the breast meat and down to the legs.

Tie wings and legs together using butcher’s string.

Drizzle half the oil over the turkey and rub it all over.

Roast for 1 hour, then drizzle with the remaining oil and return to the oven for another 1 hour.

Check the turkey's temperature with a probe thermometer.

The thickest part of the breast should be about 65C, and the thickest part of the thigh should be 75C.

Let the turkey cool for 10 minutes, remove lemon and garlic, and transfer to a board to rest for at least 20 minutes.

If the roasting tin is flameproof, put it on a medium heat; otherwise, transfer contents to a pan.

Add flour, stir to make a paste, then stir in wine and soy sauce.

Sizzle for about 5 minutes until it’s a thick paste.

Stir in stock and turkey resting juices, simmer for 5 minutes, stirring continuously.

Strain the gravy into a jug or another pan to reheat when needed.

Carve the turkey and serve with your choice of sides or carve at the table.

Enjoy your flavour-packed roast turkey!