Makes 6-7 cups Planning tip: Freeze up to 1 month then refrigerate 2 days to thaw. Reheat in saucepan, whisking to combine.Turkey drippings from roast pan can be added at that time.
4 turkey wings ( 3-4 lbs)
2 medium onions, peeled and quartered
8 cups chicken broth ( RESERVE 2 CUPS)
1 cup dry white wine or water
1 cup sliced carrots
3 peeled garlic cloves
½ tsp. dried thyme
¾ cup flour
2 Tbsp butter
salt and pepper to taste
Heat oven to 400 degrees. Put wings in a single layer in a roasting pan. Scatter the onions on top. Roast 1 and ¼ hours or until wings are nicely browned.
Put roasted wings and onions in a 5- to 6-qt. pot. Add 1 cup of the broth to the roasting pan and scrape any of the brown bits from the bottom. Add this back to pot with 5 more cups chicken broth,( Keep the remaining 2 cups broth in the frig until later), carrots, garlic and thyme. Bring to a boil, reduce heat and simmer gently, uncovered 1 and ¼ hours.
Remove wings from broth. Optional: When cool, pull off skin and can save meat for another use. Otherwise discard.
Strain broth through fine mesh strainer, pressing vegetables to extract as much broth as possible. Discard vegetables. Skim fat off broth ( easy way to do this if time permits, refrigerate overnight and remove any solidified fat.)
Whisk the flour into the reserved chicken broth until well blended and smooth.
Bring strained broth to a gentle boil. Whisk in flour mixture. Whisk until thickened and boiling. Boil 3-4 minutes to cook out any flour taste. Stir in butter , season to taste.
On Thanksgiving, after the turkey is removed from the roasting pan, you can spoon the fat off the drippings and add 1-2 cups of the drippings to the gravy as it is being reheated.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2013/11/make-ahead-turkey-gravy/