4 turkey wings (about 3 to 4 lb)
2 medium onions, cut up
1 cup water
8 cups chicken broth
1 chopped carrot
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp butter
1/2 tsp freshly ground pepper
Heat oven to 400°F. You’ll need a large roasting pan
Put wings in a single layer in pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.
Put wings and onions in pot. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme. Simmer, uncovered, 1 1/2 hours.
Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use.
Strain broth into saucepan; skim fat off broth.
Whisk flour into remaining 2 cups broth until well blended and smooth.
Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.
Plan ahead: Freeze up to 1 month. When thawed, purée in blender, then reheat.