3 c  Water

  1 1/2 c  Dry white wine

      1 lg Onion, coarsely chopped

      1 sm Carrot, coarsely chopped

      1 sm Celery stalk (with leaves),

           -coarsely chopped
      1 cl Garlic, crushed

           Giblets and neck from turkey
           -coarsely chopped
           Sat and fresh ground pepper
           Pan juices from roast turkey
    1/2 c  Water

    1/2 c  Madeira

      1 tb To 2 Tb flour

  1.  Combine first 7 ingredients with salt and pepper to taste in medium

  saucepan.  Partially cover and bring to simmer.  Stock should reduce to 1
  1/2 cups and have intense flabor. 2. When roasted turkey has been

  transferred to platter, degrease juices in roasting pan. Place pan on high
  heat.  Pour in reduced stock through strainer into pan juices. Bring to
  boil and cook about 2 minutes, stirring and scraping up any browned bits
  that cling to pan. 3. Beat together remaining water, Madeira and flour
  until smooth.  Stir into boiling pan juices and continue cooking until
  gravy is thickened, about 5 minutes. Taste; if sauce seems weak, continu e
  reduction.  Add seasoning. To serve: Pour into heated sauceboat Ahead: Can
  be prepared 1 day ahead through step one.  Any leftover gravy can be
  refrigerated up to 5 days, or frozen up to 3 months in an airtight
  container.