Preheat the oven to 220°C (430°F). Lightly salt the turkey bones and trim to start building a strong flavour base.

Roast the bones for at least 1 hour, flipping and rotating them a few times, until they are deeply golden brown and smell delicious. Roast them hard, because this is where the colour and depth of flavour come from.

Load the roasted bones into a large stock pot and cover with cold water. Place the pot on a high heat and bring it to a boil.

Drain all of the fat from the roasting tray and save it for roast potatoes.

Place the tray on a low heat, pour in enough water to cover it and scrape up all the fond with a wooden spoon. Add this to the stock pot. You need 4 litres of water in total.

Once the pot is boiling, skim off any fat that comes to the surface.

Put an oven-safe lid on the pot and cook in the oven at 110°C (230°F) for around 8 hours, or overnight. The minimum is around 4 hours. A pressure cooker or a pan simmering on the stove also works.

Scoop out the big bits with a slotted spoon, then pour the stock through a fine mesh strainer. Leave it to cool, then chill in the fridge until you need it. It will be gelatinous once chilled.

On the day, once the turkey is out of the oven and resting, place the roasting tray with the vegetables and juices on a low heat. Deglaze it with a wooden spoon, moving the tray around so it heats in different parts.

Once most of the liquid has evaporated and the vegetables sound like they are starting to fry, add the flour. Fry it gently, stirring, for 2 minutes to form a roux.

Add the white wine and stir until there are no lumps remaining.

Add all of the turkey stock (around 2 litres) and bring the gravy up to a simmer, stirring occasionally. Simmer for 10 minutes to extract the flavour from the vegetables.

Carefully pour the gravy through a strainer into a saucepan, squeezing the vegetables with a spoon to get all of the juices out.

Reduce the gravy by half, or until it is as thick as you like. It will thicken quite a lot once it cools slightly on the plate.

Taste for seasoning and serve in a warmed gravy boat or jug.