Method

Prep

• Cut carrots into ¹⁄₂″ slices
• Cut celery into the same size
• Dice onion into 1″ pieces

tl;dr

• Roast turkey wings with mirepoix in a roasting pan at 400°F until well browned (45-60 mins)
• Transfer to a stock pot, add remaining ingredients and simmer until the meat completely falls off the bone (3-4 hours)
• Strain stock (should get ~6 cups)
• Make gravy using the stock

Full Instructions

Make the stock

• Add onions, carrots, celery to a roasting pan
• Toss with vegetable oil
• Top with turkey wings
• Roast at 400°F until well browned (45-60 mins)
• Transfer turkey wings and vegetables to a large stock pot
• Deglaze roasting pan with ~2 cups of water
  • bring to a boil while scraping the bottom with a wooden spoon
• Pour liquid into stock pot and add the remaining 8 cups the water
• Add thyme, garlic, and/or any other spices=
  • you don’t even need to peel the garlic, just cut it in half
• Bring to a boil then back the heat down to low
• Simmer until the meat falls off the bone, 3-4 hours
• While it’s simmering, skim off some turkey fat and save it for the gravy
• When you’re done, strain the stock

Make the gravy

• In a medium saucepan over medium heat, add 3 tbsp butter and 3 tbsp turkey fat
• Add ¹⁄₂ cup flour and whisk together
• Cook for a few minutes until it smells like cooked pie crust
• Turn off the heat and whisk in turkey stock (slowly at first if it’s still warm)
• Turn heat to high, dump in the rest of the stock, and bring to a boil
• Simmer until it’s the right consistency
• Taste and adjust seasoning