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1
In a large pot, heat the oil.
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2
Add the turkey wings, turkey neck (if using) and chicken wings and cook over moderately high heat until browned all over, 7 to 8 minutes; transfer to a baking sheet.
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3
Add the smoked turkey leg and wings to the pot and cook, turning, until lightly browned, 3 to 4 minutes; transfer to the baking sheet.
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4
Add the onion, carrots, garlic, peppercorns and chile (if using) to the pot and cook over moderate heat, stirring, until the vegetables are golden, 5 minutes.
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5
Return all of the turkey and chicken to the pot along with any accumulated juices.
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6
Stir in the broth and 4 cups of water.
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7
Bring to a boil, cover partially and simmer until the stock is smoky and reduced to 5 cups, 1 hour.
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8
Strain the stock into a large bowl or measuring cup and discard the solids.
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9
In a large saucepan, melt the butter.
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10
Whisk in the flour and cook over moderate heat, whisking, until the roux is tan, 3 minutes.
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11
Add the pimenton and cook, whisking, for 1 minute.
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12
Whisk in the strained stock and cook over moderate heat, whisking, until thickened, 5 minutes.
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13
Season the gravy with salt and pepper and serve warm.
