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1
In deep 12 inch skillet, heat oil over medium-high heat until hot.
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2
Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
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3
Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
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4
Transfer turkey and vegetables to a large bowl.
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5
Add wine to skillet, and stir until browned bits are loosened.
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6
Return turkey and veggies to skillet.
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7
Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
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8
Reduce heat to medium-low; simmer, uncovered, 45 minutes.
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9
Strain into an 8-cup measure or a large bowl; discard solids.
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10
Let broth stand a few seconds until fat separates from meat juice.
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11
Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
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12
Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
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13
Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
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14
Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
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15
At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
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16
Gravy can be reheated in microwave prior to serving.
