4 turkey wings
2 onions, medium, peeled and quartered
8 cups chicken broth
3/4 cup carrots, chopped
1/2 teaspoon dried thyme
3/4 cup flour
2 tablespoons butter
1/2 teaspoon fresh ground black pepper
Heat oven to 400º. Have ready a large roasting pan, a 5-6 qt pot and a 3 qt saucepan. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned. Put wings and onions in pot. Add 1 cup water to roasting pan; stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme. Bring to a boil, reduce heat and simmer uncovered, 1 1/2 hrs. Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan, pressing vegetables to extract liquid. Discard vegetables; skim fat off broth. (If time permits, refrigerate overnight so fat that rises to the top solidifies and can be easily removed.)
Whisk flour into remaining 2 cups broth until well blended and smooth. Bring broth in saucepan to a gentle boil. Whisk in flour mixture and boil 4-5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.
*Note – On Thanksgiving, after the turkey is cooked and removed from roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.