1-2 tsp ground arrowroot (depending on how thick you like your gravy), dissolved in 1 tbsp cold water
salt and freshly ground black pepper
20ml/¾fl oz rapeseed oil
2 pinches sea salt flakes
2 pinches freshly ground white pepper
40g/1½oz unsalted butter, softened to room temperature
1 x 5kg/11lb good-quality free-range turkey, preferably organically reared, wishbone removed (ask your butcher to remove the wings and neck and chop them into 2.5cm/1in pieces to use in the dish)
roast potatoes and steamed seasonal vegetables, to serve