The Best (Do-Ahead) Turkey Gravy

In deep 12 inch skillet, heat oil over medium-high heat until hot.

Add turkey wings and cook 10 to 15 minutes or until golden on all sides.

Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.

Transfer turkey and vegetables to a large bowl.

Add wine to skillet, and stir until browned bits are loosened.

Return turkey and veggies to skillet.

Stir in broth, thyme and 3 cups water, heat to boiling over high heat.

Reduce heat to medium-low; simmer, uncovered, 45 minutes.

Strain into an 8-cup measure or a large bowl; discard solids.

Let broth stand a few seconds until fat separates from meat juice.

Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.

Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.

Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.

Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.

At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.

Gravy can be reheated in microwave prior to serving.