Slow Roast Turkey Leg

Preheat the oven to 140CFan/160C/325F.
Prepare the vegetables and garlic bulb and place in the bottom of the roasting dish, along with 2 sprigs of thyme, 2 of rosemary and the chicken stock or water.
Roughly chop the remaining rosemary and thyme and add to the olive oil with the salt and pepper.
Gently push back the skin on the turkey and rub some of the herby olive oil directly onto the skin. Pull the skin back over the meat and pour the remaining herb oil over the skin of both joints and rub all over.
Place the turkey leg and thigh on top of the vegetables, cover with a layer of kitchen foil, and place the roasting dish into the hot oven for 2 hours. Turn the turkey legs midway through the cook.
After 2 hours turn up the heat on the oven to 200CFan/220C/430F.
Remove the kitchen foil and continue roasting the turkey for a further 20-25 minutes to crisp up the skin. By this point the turkey will be cooked. It should reach an internal temperature of 74C/165F at the thickest part.
Remove the tray from the oven, cover the turkey loosely with foil and set aside to rest for 10 minutes.
Once the turkey has rested for 10 minutes, remove onto a chopping board and keep covered with the foil. Rest the turkey for a further 10 minutes, while you make the gravy.

Strain off the turkey cooking juices from the roasting pan into a jug or bowl. Leave to settle for a few minutes and then skim off any fat that has floated to the surface.
Add the cornflour and water to a small bowl and mix to form a paste.
Place the turkey juices into a saucepan, along with the turkey or chicken stock. Bring to a boil, then turn the heat down to medium.
Pour the cornflour mixture into the saucepan, whisk to combine and remove any lumps, and gently heat up the gravy again until it has thickened. Taste the gravy check for seasoning, and adjust to taste.
Pour into a warm gravy jug and serve.