This takes the stress out of having to make the gravy on Thanksgiving. Refrigerate up to 3 days or freeze for 2 months.
1 package turkey wings
1 large onion, left unpeeled and cut into large chunks
2 quarts+ 1 cup low sodium chicken broth
1 large carrot, chopped
1 rib celery, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried sage leaves
1 bay leaf
Several sprigs parsley
3/4 cup flour
Salt and pepper
Preheat oven to 400.
Arrange wings in a single layer in a large sprayed roasting pan. Scatter onions over top. Roast about 1-1/2 hours or until wings are very brown.
Put wings and onions in large pot. Add 1 cup broth to roasting pan and stir to scrape up any brown bits on the bottom. Add the brown bits to the pot.
Add 6 cups broth, carrot, celery, thyme, sage, bay and parsley. Bring to a boil. Reduce heat and simmer uncovered for 1 hour and 20 minutes.
Remove wings and save meat for another use.
Strain broth into a saucepan, pressing vegetables to extract as much liquid as possible.Discard vegetables.Refrigerate overnight if you have time so that you can skim the fat off the top easily. If not, do your best to skim it after straining broth.
Whisk flour into remaining 2 cups broth until well blended.Bring broth in pot to a gentle boil.Whisk in broth/flour mixture and boil 3-4 minutes to thicken gravy and cook flour. Season to taste.
Feel free to add turkey drippings to the gravy on Thanksgiving Day!