Remove your turkey from the roasting tin and place onto a board covered with foil, to rest, while you make the gravy.
Stir the flour into the roasting tin juices and fat (approx 100ml turkey juices) and mix to make a paste. Stir in the wine with the stock/vegetable water and bring to a boil, reduce the heat and simmer for 5 minutes, gently stirring. Add in the cranberry sauce and balsamic vinegar. Cook for a further 5 minutes then serve with your turkey.