Preheat the oven to 180°C and place the turkey in a deep roasting tin.
Season the bird with salt and pepper and massage into the skin.
Melt 175g of butter in a saucepan and soak a folded muslin cloth in it.
Lay the buttered muslin over the turkey breast and thighs.
Add 300ml water to the tin and roast for 200 minutes, basting every 30 minutes.
Check the thigh with a skewer to ensure juices run clear before removing from oven.
Transfer the turkey to a dish, discard muslin, and rest covered with foil for 30 minutes.
Simmer milk slowly with an onion studded with cloves.
Remove the onion and cloves and stir in breadcrumbs to thicken.
Season with nutmeg and mix in butter or cream.
Serve in a warm bowl and finish with a sprinkle of cayenne pepper.