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1
Preheat oven to 400 degrees.
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2
Arrange the turkey wings in a single layer in a large roasting pan.
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3
Roast until wings are browned, about 11/4 hours.
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4
Transfer the wings to a 5- to 6-quart pot along with the carrot, celery, onions and 6 cups of chicken broth.
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5
Refrigerate the remaining 2 cups of broth.
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6
Deglaze the roasting pan with about 1 cup of hot water, scraping and stirring to release and dissolve all the cooked-on juices.
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7
Add this pan juice to the pot along with the thyme.
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8
Bring to a boil, reduce heat and simmer uncovered for 11/2 hours.
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9
Transfer the wings to a cutting board, remove the skin and bones and save the meat for another use.
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10
Strain the broth into a 3-quart saucepan.
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11
Use a wooden spoon to press as much liquid as possible from the vegetables.
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12
Discard vegetables.
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13
Skim excess fat and discard.
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14
Bring the broth to a gentle boil.
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15
In a separate bowl whisk flour into the 2 cups chilled broth until well-blended.
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16
Whisk flour mixture into the boiling broth.
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17
Bring the gravy back to a boil and cook until thickened about 3 to 4 minutes.
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18
Stir in butter and pepper.
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19
Taste and add salt if necessary.
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20
Serve immediately or freeze up to 6 months.
