about 3 cups of gravy
Turkey stock (substitute canned chicken stock)
1-2 weeks in advance make turkey stock and freeze. If you don't have turkey stock, use canned chicken stock, preferably unsalted.
Roast or broil turkey wings with carrots, celery & onion in oven at 375 until nicely browned
put turkey & veg in stock pot
Deglaze hot roasting pan with water & add to pot
Add water or chicken stock to cover
Bring to a boil & simmer until flavorful & concentrated 4-6 hours. Strain & cool. Refrigerate or freeze
1 stick (6 tbl) butter
6-8 tbl flour
In a heavy skillet, melt butter & add flour. Cook over medium heat, stirring often until dark brown. You may make this 2-3 days ahead & refrigerate.
Heat 3 cups of stock, reduce heat so that it is not boiling. Add roux, slowly, stirring. Bring to a boil and boil for at least 3 minutes, stirring constantly. If this is not thick enough, you can mix some cornstarch with water or cold stock, reduce heat, add to stock and bring back to a boil, stirring. Season with salt, pepper, and thyme to taste.