Make Ahead Gravy
3 lbs. turkey wings or chicken wings
turkey neck (if included with your turkey)
2 onions, peeled and quartered
6 T. butter
6 T. flour
salt and pepper (I didn't use salt because my turkey is brined and the drippings are salty; I added more salt shortly before serving)
1. Preheat oven to 400 degrees. Arrange a single layer of turkey/chicken wings/neck in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned. Chicken wings will finish earlier than turkey.
2. Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 8 (6 cups if you didn't roast the neck) cups of water. Bring to a boil. Reduce heat to medium-low and simmer, lightly covered for 1-1/2 hours. Discard wings, neck, and onions.
3.In a medium saucepan, melt butter and whisk in flour.
4. Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux. Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
5. Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
6. Remove from heat and season with salt and pepper.
7. At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, add gravy base to pan drippings and bring it to serving temperature. You may need to add broth or potato cooking water to thin the gravy. Check for seasoning and add salt and pepper as needed.