Adapted from This Recipe
~from Savoring Time in the Kitchen
Can be made up to 3 months ahead and frozen in an airtight container. Thaw 2 days in refrigerator. Whisk often while reheating in saucepan. If space permits, refrigerate the broth overnight so the fat that rises can solidify and be easily removed.
4 Turkey wings (about 3 pounds) I used one large turkey thigh also
2 medium onions, peeled and quartered and sliced
1 cup water
8 cups good quality chicken stock (I like Kitchen Basics No Salt Added Brand, but if you have homemade, even better)
¾ cup chopped carrot
1/2 cup chopped celery, include some of the leaves
½ teaspoon dried thyme
*See My Note Below
¾ cup all purpose flour
2 tablespoons butter or margarine
½ teaspoon freshly ground black pepper
Heat oven to 400 degrees.
Arrange wings/thighs in single layer in a large roasting pan. Scatter onions over top. Roast about 2 hours - or until turkey parts are well browned.
Allow the roasted turkey parts to cool and remove the meat from the bones and reserve for another use. Put the bones and roasted onions in a 5 to 6 quart pot. Add water to the roasting pan and stir to scrape up any brown bits on the bottom and sides. (These are essential for a good gravy!). Add to pot. Add 6 cups of stock, the carrot, celery and thyme. Bring to a boil, reduce heat and simmer, uncovered for 1 ½ hours.
Strain the broth into a container, pressing vegetables to extract as much liquid as possible. Discard vegetables. Refrigerate overnight, if possible and skim off the fat solids from the top the next day.
When ready to make the gravy, Whisk flour into remaining 2 cups broth until smooth.
Bring broth in saucepan to a gentle boil. Whisk in flour mixture and boil 3 to 4 mintues to thicken and remove floury taste. Stir in butter and pepper.
Serve or pour into containers and refrigerate up to one week or freeze up to three months.
*NOTE: I stopped short of adding the flour and making the actual gravy. Instead, I froze the de-fatted stock and will make the gravy on Thanksgiving Day- perhaps using some of the pan drippings from the turkey that day.