Make-Ahead Turkey Gravy

Instructions

• Gather all ingredients.
• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.
• Roast in the preheated oven until wings are browned, about 1 hour 15 minutes.
• Transfer wings and onions to a 5-quart stockpot.
• Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan.
• Pour water and pan scrapings into the stockpot.
• Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil.
• Reduce heat to medium-low and simmer, uncovered, for 1 1/2 hours.
• Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.
• Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables.
• Skim and discard fat from the turkey broth, then bring to a gentle boil.
• Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth.
• Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper.
• Serve immediately or pour into containers, cool, and refrigerate or freeze.