Rich Turkey Gravy

• 6 turkey wings, disjointed and chopped into 3 " segments (or substitute 2 lbs. chicken wings).
• 1 turkey neck, reserved from the brined turkey
• 3 medium carrots, coursely chopped
• 3 large celery ribs, coursely chopped
• 2-3 medium onions, coursely chopped
• 3 leeks, coursely chopped
• 6 Tablespoons olive oil
• 1-1/2 cups Petitie Sirah or other dry red wine
• 5 quarts water
• 1 bunch thyme
• 36 peppercorns
• 2 large bay leaves
• 1 turkey liver and giblets, reserved from brined turkey
• 1 cup butter
• 2 medium onions, minced
• 4 garlic cloves, minced
• 1/2 cup + 1 Tablespoon flour
• Pan drippings from smoked turkey
• salt & pepper to taste
• 1/4 cup chopped parsley
• Lemon juice to taste

1. To make stock: Preheat oven to 400 degrees. In a roasting pan, thoroughly toss wings, neck, carrots, celery, onions and leeks with olive oil. Roast, stirring occasionally, until turkey wings are deep golden brown (45min to 60min).
2. Remove pan from oven, discard half the fat, and transfer of pan to a stock pot. Deglaze the roasting pan with wine over 2 burners on the stove top, scraping up all brown bits. Tranfer liquid to stock pot.
3. Add 5 qts water, thyme, peppercorns, and bay leaves. Bring to a boil, reduce to a simmer, and skim off foam that collects on the top. Continue to simmer, uncovered and without boiling for 2 hours.
4. Strain stock, pressing well on solids to extract as much liquid as possible. Discard solids. Boil liquid in a large saucepan until it is reduced to 7 cups. Chill, then remove fat.
5. To make the gravy: Saute liver and chopped cooked giblets in 2 T butter over medium-high heat in large saucepan until cooked through - about 5 minutes. Remove liver.
6. Melt remaining butter in saucepan and add minced onion and garlic; saute, stirring frequently, until onion is golden, 12-15 minutes.
7. Stir in flour, reduce heat to low. Cook flour, stirring frequently, until it is deep golden brown, 10-12 minutes. Do not let it burn.
8. Slowly whisk in 6 cups stock. Bring mixture to boil, then reduce heat to low and simmer gravy, skimming occasionally - about 5 minutes. Thin gravy,if desired with up to 1 c of remaining stock. Stir in the pan drippings from the turkey. Salt & pepper to taste. Stir in giblets, parsley and minced liver. Stir in lemon juice to taste.

turkey, turkey neck, carrots, celery, onions, leeks, olive oil, red wine, water, thyme, peppercorns, bay leaves, turkey, butter, onions, garlic, pan, salt, parsley, lemon juice

Taken from www.epicurious.com/recipes/member/views/rich-turkey-gravy-50056017 (may not work)