6 lbs. of turkey wings & necks, or 2 pkgs of turkey drumettes or thighs (6)
5 ribs of celery
1 onion, cut into large dice
1 head of garlic, halved through the cloves.
2 tbsp. vegetable oil
6 tbsp. unsalted butter
1/2 cup flour
Salt & pepper, to taste
1. Heat 2 tbsp. of vegetable oil over medium-high heat in a large roasting pan over the stove top. Saute turkey wings & necks (or drumettes/thighs), celery, onion and garlic until just beginning to brown.
2. Preheat oven to 350F. Transfer roasting pan to oven and roast 45 minutes. Turn wings, etc. over and add 10 cups of water to the pan. Continue roasting another 45 minutes.
3. Add another 10-14 cups of water to the pan and cook in the oven for another hour. Stock should be reduced to 8-10 cups.
4. Let stock cool in the roasting pan and pour everything into a smaller pot that will fit in the frig. Cover and keep in frig overnight to let flavors develop.
5. Remove stock from the frig and let come to room temperature. Strain stock and set aside. Melt butter in a large pot over medium heat. Whisk in flour and cook 1-2 minutes, stirring constantly.
6. Gradually add strained stock, whisking until smooth. Bring gravy to a boil and simmer 2 minutes to thicken. Reduce heat to medium low and simmer 10 minutes.
7. Finish gravy with 1 tsp. salt and 1/4 tsp. black pepper, or to taste.