*Cook's Note: For this recipe, you will need the juices from the cooked turkey, see Tristan's recipe or use your own.
For a great gravy, it is important first to think about stock for the gravy. Remove the giblets from the turkey and separate them - you will only need the neck and heart, so discard the rest of what is left. Then take the wings off the turkey using a knife, and cut them off from the second joint down from the tip.
Chop and brown the turkey pieces with a little oil on a medium heat. When the pieces have browned and the base of the pan has spots of roasted juices stuck to it, add 100-200ml of water.
While still cooking on the stove, mix vigorously with a wooden spoon to remove all the caramelised spots on the base of the pan. Continue to reduce the water, constantly stirring until the pan is dry and the turkey pieces are frying again. Then repeat this process; this will bring out all the natural sugars and roasted flavours in the turkey.
When the turkey pieces are frying for the last time (after the second round of water) add the vegetables and let them colour in the pan. Once the vegetables are dark brown in colour, add tomato puree and mix in well. Then add the white wine and reduce by half (this should not take long).
Cover with chicken stock, add the herbs and simmer for an hour. Once simmered, pass through a sieve, cool and save until the turkey is cooked.
Once the turkey is cooked, take it from the oven tray and place on a serving plate in a warm place covered with tinfoil. Allow it to rest. Take the oven tray and pour off most of the excess fat from the juices that are left. Place the oven tray directly on the stove top, and reduce the liquid that’s left until almost dry. Remove from the heat, add a tablespoon of plain flour and mix well.
Place the oven tray back on the heat and cook the flour out for five minutes on a medium heat. While the flour is cooking, warm the stock. Gradually add the stock to the flour and meat juice mixture, while continuing to mix thoroughly with a whisk until the gravy has reached the desired consistency. Bring to the boil, season and pass through a sieve. Keep warm until required. (Note: if the gravy thickens too much, let down with more stock.)