Make-Ahead Turkey Gravy

• 3 pounds turkey wings, each cut into 2 pieces
• 2 tablespoons olive oil
• 2 teaspoons whole black peppercorns
• 2 large carrots, cut into 2-inch pieces
• 2 large celery stalks, cut into 2-inch pieces
• 1 small yellow onion, quartered
• 10 cups unsalted chicken stock
• 5 parsley sprigs
• 3 thyme sprigs
• 2 bay leaves
• 1/2 cup all-purpose flour
• 1/3 cup water
• 1/2 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper

1. Preheat oven to 425u0b0.
2. Combine first 6 ingredients in a large roasting pan. Bake at 425u0b0 for 1 hour or until wings are browned. Transfer contents of pan to a large Dutch oven. Add stock, parsley, thyme, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Strain mixture over a large bowl; discard solids. Cover bowl, and refrigerate at least 8 hours. Remove and discard fat layer on top of stock. Measure and reserve 8 cups of stock; save any remaining stock for another use.
3. Combine flour, 2/3 cup reserved stock, and 1/3 cup water in a bowl, stirring with a whisk until smooth. Bring remaining 7 1/3 cups stock to a boil in Dutch oven. Gradually add flour mixture, salt, and pepper, stirring with a whisk. Bring to a boil, and simmer 5 minutes.

turkey, olive oil, whole black peppercorns, carrots, celery stalks, yellow onion, chicken, parsley sprigs, thyme, bay leaves, allpurpose, water, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/make-ahead-turkey-gravy-1 (may not work)