1. Melt the butter in a saucepan, and scatter the flour over the top. Stir with a wooden spoon over gentle heat for 3-4 minutes, until puffy and lightly golden.

2. Add the hot stock slowly, stirring constantly. Whisk in the Vegemite and soy, add the thyme and rosemary and simmer gently for 15 minutes, stirring occasionally.

3. Taste for seasoning, strain through a sieve into a jug and serve hot with the dry-brined turkey.

Jill Dupleix's rich, quick, gluten-free and vegetarian gravy recipes.

This recipe features as part of our Good Food Christmas feast.