I make this a day or so ahead of the big day and then all I have to do is heat it up. It saves time, and getting the food on the table goes much quicker. The smell while this is cooking permeates the whole house and whets the appetite.
—ISABELLE ROONEY SUMMERVILLE, SC
PREP: 30 MIN. • COOK: 5 HOURS • MAKES: 6 CUPS
2 turkey wings, halved (about 3 pounds)
2 medium onions, halved
1 cup water
8 cups reduced-sodium chicken broth, divided
3/4 cup chopped carrots
1/2 teaspoon dried thyme
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon coarsely ground pepper
1. Preheat oven to 425°. Place turkey wings and onions in a roasting pan. Roast, uncovered, until well browned, about 1 hour. Transfer wings and onions to a 5-qt. slow cooker. Add water to roasting pan and stir to loosen browned bits. Add to slow cooker. Stir in 6 cups broth, carrots and thyme. Cook, covered, on low for 4 hours.
2. Remove the wings; discard or save for another use. Strain and discard the vegetables; skim fat. In a 6-qt. stockpot, melt butter over medium-low heat; whisk in flour, pepper and the remaining broth until smooth. Slowly whisk in the stock; bring to a boil, stirring constantly. Reduce heat; simmer and stir until the gravy reaches desired consistency.