Make up to 6 months before needed, and freeze in an airtight container. Refrigerate
2 days to thaw. Reheat in a saucepan, whisking often.
4 turkey wings (about 3 pounds)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons stick butter or margarine
1/2 teaspoon freshly ground pepper
Heat oven to 400 degrees F. Have ready a large roasting pan.
Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4
hours until wings are browned.
Put wings and onions in a 5- to 6-quart pot. Add water to roasting pan and stir
to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate
remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer,
uncovered, 1 1/2 hours.
Remove wings to cutting board. When cool, pull off skin and meat. Discard skin;
save meat for another use.
Strain broth into a 3-quart saucepan, pressing vegetables to extract as much
liquid as possible. Discard vegetables; skim fat off broth and discard (if time
permits, refrigerate broth overnight to make fat-skimming easier).
Whisk flour into remaining 2 cups broth until blended and smooth.
Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3
to 4 minutes to thicken gravy and remove floury taste.
Stir in butter and pepper.
Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6