Method

1. Remove the turkey from the fridge 45 mins before you’re ready to roast it to bring it up to room temperature.

2. Heat the oven to 190C/170C fan/gas 5. Put the turkey in a large roasting tray, breast-side up, and pat dry with kitchen paper. Rub all over with the oil and season the skin and cavity with sea salt. Fill the cavity with half the onion, celery, carrots, garlic and rosemary, then arrange the remaining vegetables and herbs around the turkey. Tie the legs together with string, then cover with a tent of foil. Mix the maple syrup and mustard together until evenly combined and set aside for later.

3. Roast the turkey for 30-35 mins per 1kg, basting every 30 mins with the juices. A 4.5kg turkey should take between 2 hrs 15 mins-2 hs 40 mins. Remove the foil for the final hour of cooking and brush the turkey with a third of the maple and mustard glaze, brushing over the remaining glaze every 20 mins. Cover with foil again if it starts to go too brown. Insert a skewer into the thickest part of the meat to check it's cooked, the juices should run clear, and it should read 72C on a meat thermometer when inserted in the thickest part. Cover with foil and leave to rest for at least 30 mins, or for up to 1 hr to allow the turkey meat to relax and retain its juices.

4. While the turkey rests, make your bacon fat roasties. Increase the oven temperature to 220C/200C fan/gas 7. Put the potatoes in a large pan of cold, salted water and bring to the boil. Cook for 8-10 mins until starting to soften around the edges. Drain in a colander and leave to steam-dry for 2 mins before returning to the pan, and shake vigorously to create fluffy edges.

5. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the lardons and fry for 10-15 mins until crisp and golden. Strain the lardons through a sieve set over a large roasting tray. Set the lardons aside for later.

6. Put the roasting tin with the bacon fat in the oven and heat for 5 mins. Add the potatoes, turning them in the fat until evenly coated, then roast for 40-45 mins, turning every 15-20 mins, until evenly golden. Toss the rosemary and lardons through the potatoes for the final 5 mins of cooking. Season with a pinch of sea salt.

7. Around 10 mins before you’re ready to serve, transfer the turkey to a large platter, ready to carve. Put the turkey roasting tray with all the juices on the hob, or, if it is not flameproof, scrape the contents of the tray into a large pan. Sprinkle in the flour and whisk over a medium heat, scraping the base of the tin to catch any caramelised bits, until you have a thick, lump-free paste. Gradually whisk in the stock and simmer for 5-6 mins until thickened and piping hot. Strain the gravy through a sieve into a jug and season to taste. Carve your turkey and serve with the gravy, roast potatoes and all your favourite festive sides.