4 turkey wings (about 3 lbs.)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
¾ cup chopped carrot
½ tsp. dried thyme
¾ cup flour
2 Tbsp. stick butter or margarine
½ tsp. freshly ground pepper
1. Heat oven to 400 degrees.
2. Arrange wings in a single layer in a large roasting pan. Scatter onions over top and roast for 1 ¼ hours until wings are browned.
3. Place roasted wings and onions in a 5 or 6 quart pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups of broth (refrigerate remaining 2 cups), carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 ½ hours.
4. Remove wings. Discard or save meat for another use.
5. Strain broth into a 3 quart saucepan, pressing veggies to extract as much liquid as possible. Discard veggies and skim fat off broth. If time permits, refrigerate broth overnight to make fat-skimming easier.
6. Whisk flour into remaining 2 cups broth until blended and smooth.
7. Bring broth in pot to a gently boil. Whisk in broth-flour mixture and boil 3 to 5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve, or pour into containers; refrigerate up to one week or freeze up to six months.
Note: On Thanksgiving you can add some dripping to the gravy for extra taste!