Advance Prep.  Heat oil in a large pot over high heat.  Add the gizzards and wings and sauté about 5 minutes.  Add the onion and sauté until softened (about 4 minutes}.  Reduce heat to low, cover and simmer for 20 minutes. Increase the heat to high and add the stock.  When the stock begins to boils, reduce the heat to low again add the thyme.  Add salt & pepper to taste.  Simmer for 30 minutes.  Strain the broth and reserve the gizzards.  Dice the gizzards and put them in the refrigerator.  Melt the butter in a large skillet over high heat until the butter stops bubbling.  Vigorously whisk in the flour until the bubbling stops and the roux is light brown. Gradually whisk the broth into the roux and bring to a boil.  Reduce heat to low and simmer for 30 minutes.  Remove from heat and, if necessary, adjust the seasoning with salt and pepper.  Put the broth in the refrigerator.

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Final Prep.  Return the gravy to a simmer.  When the turkey is cooked, remove it from the roasting pan.  Spoon out as much fat as possible.  Place the roasting pan over medium high heat.  Mash the vegetables and stir them in the pan until they caramelize. Add the wine to the roasting pan. Scrape and stir until the liquid is reduced by half.  Strain the roasting pan juice into the gravy.  Add the reserved gizzards to the gravy and serve.

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