Ingredients
2 turkey wings, halved (about 3 pounds)2 medium onions, halved1 cup water8 cups reduced-sodium chicken broth, divided3/4 cup chopped carrots1/2 teaspoon dried thyme2 tablespoons butter3/4 cup all-purpose flour1/2 teaspoon coarsely ground pepper
Preparation
Preheat oven to 425°. Place turkey wings and onions in a roasting pan. Roast, uncovered, until well browned, about 1 hour. Transfer wings and onions to a 5-qt. slow cooker. Add water to pan, stirring to loosen browned bits. Add to slow cooker. Stir in 6 cups broth, carrots and thyme. Cook, covered, on low 4 hours.
Remove wings; discard or save for another use. Strain and discard vegetables from turkey stock; skim fat. In a 6-qt. stockpot, melt butter over medium-low heat; whisk in flour, pepper and remaining broth until smooth. Slowly whisk in stock; bring to a boil, stirring constantly. Reduce heat; simmer and stir until gravy reaches desired consistency.
