Make-Ahead Turkey Gravy

Directions

Heat oven to 400°. Have ready a large roasting pan.Arrange wings in single layer in pan, scatter onions over top. Add 1 cup water.Roast 1 1/4 hours until wings are browned.Put wings and onions in a 5 or 6 quart pot. Add 6 cups broth. (refrigerateremaining 2 cups), carrot and thyme. Bring to boil, reduce heat and simmer,uncovered, 1 1/2 hours.Remove wings to cutting board. When cool, pull off skin and meat. Discard skin,save meat for another use.Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquidas possible. Discard vegetables, skim fat off broth and discard. (If timepermits, refrigerate broth overnight to make fat skimming easier.)Whisk flour into remaining 2 cups broth until blended and smooth. Bring broth inpot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes tothicken gravy and remove flour taste. Stir in butter and pepper. Serve or pourinto containers. Refrigerate up to 1 week or freeze up to 6 months. (Can be doubled to have on hand in freezer.)