Recipe adapted from the Internet
~from Savoring Time in the Kitchen
Makes 8 cups
Can be made up to 3 months ahead.
4 Turkey wings (about 3 pounds) or turkey legs
2 medium onions, peeled and quartered
1 cup water
8 cups chicken stock, canned or homemade
3/4 cup chopped celery
1-1/2 cup chopped carrot (3/4 cup reserved)
½ teaspoon dried thyme
¾ cup all purpose flour
2 tablespoons butter or margarine
½ teaspoon freshly ground black pepper
Salt to taste
Heat oven to 400 degrees.
In a large roasting pan, place wings or legs in on layer. Scatter onions, carrots and celery over turkey. Roast for 1-¼ hours or until turkey parts are browned.
After roasting, put turkey parts and onions in a large stock pot. Add about 1/2 cup of water to roasting pan, stirring to scrape up the browned bits and add to the pot. Add 6 cups stock (refrigerate remaining 2 cups), the reserved carrot, and thyme. Bring to a boil, reduce heat and simmer, uncovered for 1-½ hours.
Remove turkey parts and allow to cool. When cool, pull off skin and meat. Discard the skin. Meat may be used for a pot pie or soup.
Strain the stock into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables and skim fat off the stock. At this stage, if you can refrigerate overnight, you will be able to remove any fat when it solidifies.
When ready to make the gravy, gradually whisk 2 cups of chicken broth or stock until flour until smooth. Place the refrigerated or fresh turkey stock into a large saucepan and bring to a gentle boil. Whisk in the flour mixture and boil 3 to 4 minutes to thicken. Stir in butter, pepper and salt to taste.
Serve or pour into containers and refrigerate up to one week or freeze up to three months. Thaw in refrigerator for two days. Reheat and whisk. Alternately, you can prepare and freeze the stock and make the gravy on turkey day!