MAKE AHEAD TURKEY GRAVY

Make Ahead Turkey Gravy

4 (about 3 to 4 lb) turkey wings
2 medium onions, sliced
1 cup(s) water or Marsala wine
8 cup(s) chicken broth
1 chopped carrot
1/2 teaspoon(s) dried thyme
3/4 cup(s) all-purpose flour
2 tablespoon(s) butter
1/2 teaspoon(s) freshly ground pepper

Heat oven to 400F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.

Put wings and onions in 3-qt saucepan. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1 ½ hours.

Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.

Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.

Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.

Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey to enhance, augment and intensify this creation.