Cut the turkey legs at the joint and remove wings from the breast with shears.
Fry bacon pieces in butter and oil until browned, then transfer to a casserole dish.
Brown the onions in the same pan and transfer them to the casserole dish.
Dust turkey with seasoned flour and brown in the pan until crisp.
Flamé the turkey with brandy and transfer everything including juices to the casserole.
Deglaze the pan with wine and pour over the turkey.
Deglaze again with hot stock and add to the casserole.
Add herbs, celery, and tomatoes and bring to a simmer.
Cover and cook on a very low heat for 90 minutes until tender.
Strain the stock into a clean pan and boil to reduce by half.
Whisk in beurre manié to thicken the sauce if required and season.
Remove meat from bones and return to the sauce with the vegetables and bacon.