Place the turkey giblets or chicken wings, carrots and onions on a tray. Season with salt and pepper. Cook in the oven for 45 mins – 1 hour until they are fully cooked through. Remove any excess fat, if any.
Pour the turkey stock into a saucepan and add the bay leaves and bring to the boil.
Remove the tray with the giblets from the oven and place on the hob. Sprinkle the flour onto the tray and brown on the hob.
When the flour has browned, deglaze the pan with the red wine, then pass the gravy through a sieve into another saucepan. Bring to the boil, then slowly add the warmed turkey stock and reduce by half until the correct coating consistency is achieved. Keep aside until ready to serve.
Alternatively, set it to cool and transfer into the fridge in a container for 2-3 days and warm up when required.
