This large batch turkey gravy is made without drippings and can be made and frozen up to 3 months in advance.
Yield: 5-6 cups of gravy.
Pat turkey wings dry and place in a deep roasting pan with quartered onions. Roast for 1-1½ hours at 400F, until well browned.
Transfer roasted turkey wings and onions to a large pot. Deglaze with water, scraping the browned bits off the bottom of the pan.
Pour the liquid from the pan into the pot, along with carrots, celery, thyme, 6 cups of chicken broth, and just enough water (if needed) to almost cover the turkey wings.
Remove the turkey wings to a sheet pan and strain everything else out. Return the broth to the heat, and discard everything else.
In a separate bowl or measuring cup, whisk flour into 2 cups chicken broth until smooth, then whisk it into the big pot on the stove.
Add salt, pepper, and butter. Bring to a rolling boil and continue whisking for several minutes as the gravy thickens.
For an even thicker gravy, remove a portion of gravy to a separate container, whisk in flour until smooth, then add whisk it back into to the pot.
Use a piece of meat from the turkey wings to taste the gravy and adjust salt and pepper as needed. The gravy will thicken as it cools.
Transfer the gravy to a large, freezer safe container. It will stay good in the fridge for 1 week or in the freezer for up to 3 months.
Defrost in the fridge or in bursts in the microwave, stirring in between.