This gravy is quite easy and can be made well in advance. I am asked to bring it every year and reheat it in a crock pot. It removes gravy anxiety and doesn't even take up a burner."
3 lbs turkey wings
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 tsp ddried thyme
3/4 cup flour
2 Tablespoons butter
1/4 tsp pepper
Heat oven to 400 degrees. Scatter onions in a large roasting pan. Arrange wings in a single layer over onions. Roast 1 1/4 hours or until wings are browned. Put wings and onions in a 5 to 6 quart pot. Add water to roasting pan and stir to scrape up browned bits on bottom. Add to pot. Add 6 cups chicken broth, carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours. Remove wings to cutting board. Cool. Pull off skin and meat. Discard skin and save meat for another use. Strain broth into a 3 quart saucepan, pressing on solids to extract as much liquid as possible. Discard solids. Refrigerate broth overnight and remove solidified fat. Whisk flour into the 2 cups remaining Chicken broth. Bring broth in saucepan (de-fatted) to a gentle boil. Whisk in flour mixture and boil 3 to 4 minutes to thicken and remove floury taste. Stir in butter and pepper. Check seasoning and salt to taste. Serve or pour into air tight container and refrigerate up to 1 week or freeze up to 3 months. On Thanksgiving, you can skim fat off pan drippings and add drippings to heated gravy. (This may change nutritional info) I use an immersion blender on it while it's heating up.
1/4 cup = 26 calories, 1 gram protkein, 3grams carbs, 0 grams fiber, 1 gram fat