To make the toasted almond stuffing, heat butter in a small frying pan. Add onion and garlic and cook, stirring, over a low heat until softened. Transfer to a large bowl. Add half the breadcrumbs. Add mince, almonds, parsley, rind and juice. Season with sea salt and freshly ground black pepper and mix well. Add remaining breadcrumbs and fold to combine.

Preheat the oven to 180°C/160°C fan forced. Discard neck from turkey and rinse the turkey under running cold water. Pat dry inside and out with absorbent paper. Fill turkey cavities with stuffing. Tie legs of turkey together with kitchen string and tuck the wings under. Place on an oiled rack in a large flameproof baking dish. Brush turkey all over with half the butter and sprinkle with salt. Pour 2 cups (500ml) of the stock into the dish.

Cover baking dish tightly with two layers of greased foil. Roast the turkey for 2 hours. Remove foil and brush with remaining butter.

Roast the turkey, uncovered, for a further 1 hour 30 minutes or until browned and cooked through. Add water to the dish during cooking to prevent juices burning, if necessary. Remove turkey from dish and cover with foil. Stand in a warm place for 15 minutes before carving.

Meanwhile, pour juices from dish into a jug and stand for a few minutes or until fat rises to surface. Skim off fat and return 2 tablespoons to baking dish. Discard remaining fat. Top up pan juices with chicken stock to 3 cups.

Place baking dish over a medium heat. Add flour and cook, stirring, until browned. Gradually add reserved pan juice mixture. Cook, stirring, until mixture boils and thickens. Season with salt and pepper. Strain gravy into a heatproof jug. Serve the turkey with the gravy.