Preheat the oven to 180 degrees.
Remove the neck and any absorbent pads from the turkey body. Pad the turkey dry using paper towel. Tuck the wing tips under the wings and tie the legs.
Stuff the stuffing mix into the turkey cavity. Add carrots, celery and onions to pan (to help build out the gravy base)
Melt butter with Worcestershire sauce, maple syrup, salt and pepper over a low heat. Baste the Turkey skin with the butter mix.
Place the turkey in the pan and cover with foil and roast at 180 degrees for 1.5hr. Remove the foil and baste the turkey again with the glaze mix every 25 mins for the next 1.5-2 hours.
To check when the turkey is ready, prick the turkey with a skewer in the thickest part of the leg - the juices should run clear when ready. Take the turkey out of the oven onto a big serving plate and rest for 20mins before carving.
Pour the pan juices into a small deep container and give it 5 minutes to allow the fat to rise to the top so you can spoon off the excess. Pour the juices back into the pan on medium heat addiing butter and flour, stirring for a couple of minutes. Add the stock, stirring the mix and simmer for 5 minutes as the gravy thickens up. Salt and pepper to taste.
Carve the turkey and pour on the gravy