Roast turkey with Marmite gravy

Remove the bird from the fridge 1 hour before cooking. Preheat the oven to 180ºC/160ºC fan/gas 4. In a small bowl, combine the ghee, sugar and mustard with the salt and mix well.

Transfer the turkey to a roasting tin, ensuring any string is removed and the cavity is open. Use your fingers or a spoon to loosen the skin on the breast, then push some ghee mixture underneath. Rub the remaining ghee all over the bird. Nestle the whole head of garlic and lemon halves under the turkey, then cover the bird loosely with foil.

Cook the turkey for 40 minutes per kg, basting several times after the first hour. When 40 minutes of cooking time remain, remove the foil and garlic. Remove the turkey from the oven when a temperature probe in the thickest part of the breast reaches 65-70ºC. The temperature will continue to rise as it rests – it should be 74ºC before serving and completely cooked through, with the juices running clear and no pink meat remaining. Allow to rest for at least 45 minutes, covered with foil, before carving.

Meanwhile, make the gravy. Pour the cooking juices into a jug. The ghee will separate from the meat juices; discard enough of the ghee so you have roughly equal amounts of both. Whisk the remaining liquids together and pour 100ml into a large saucepan over a medium-high heat. Add the Marsala, stirring, and bring to the boil. Cook for 5 minutes until it has reduced by half. Add the flour and whisk continuously for a few more minutes. Slowly pour in the hot stock, whisking continuously, then simmer for 10 minutes or until thickened. Stir in the Marmite and Worcestershire sauce, then season.