Spatchcock turkey in under 2 hours

Lay the turkey on a chopping board, breast-side down. Using a sharp knife, cut along both sides of the backbone, then remove and set aside. Open the turkey out flat. Trim off any fat.

Turn the bird over. Press down on either side of the breast until the breastbone cracks. Flatten the bird and tuck the wing tips under. Lay on a rack set over a rimmed baking tray. Pre-heat the oven to 180C/160C Fan/Gas 4.

In a processor, blend the ingredients for the rub until it resembles pesto. Season well.

Pat the rub over the turkey. Roast for 50 minutes, until cooked. To test, pierce the thickest part of the thigh with a skewer. If the juices run clear, it's done. If they are slightly pink, return to the oven for 10 minutes, then test again. Repeat until done. Remove from the tray and wrap in foil to rest. Do not wash the tray.

Put the backbone and giblets (not the liver) in a pan with 1L water, boil, then simmer for 30 minutes. Strain. Keep the stock. Discard the bone and giblets.

For the gravy, sweat the onion, carrot and bay leaf in the oil in a pan over a low heat for 10 minutes. Discard the bay leaf.

Add a little hot stock to the tray. Use a non-metallic spatula to scrape up the flavour-packed bits stuck to the base. Add to the onion mixture with the flour and cook for 1 minute, stirring. Take off the heat and stir in all the stock. Bring to a boil; stir until thickened. Simmer for 5-10 minutes, stirring, until smooth.

Carve the turkey and serve with the gravy.