This recipe is a traditional type pan dripping gravy, with a twist. The turkey stock is made with roasted turkey wings to add depth to the stock.
This gravy recipe is a collaboration of difference sources. I was watching Tyler Florence on Food Network one year and Tyler made gravy with a roasted turkey wing stock and I have made my stock for gravy with a roasted turkey wing stock ever since. Roasting wings is much easier than making an enitire roasted turkey or chicken. The wings have a lot of flavor so you will not miss out on using the entire bird. The base for my gravy I learned from my mom, which she learned from my grandmother. The milk idea I picked up from a friend one Thanksgiving and the brown gravy mix I have heard numerous people say they add to their gravy for added depth. So this recipe is a melting pot of tips and tricks I have picked up over the years. Enjoy!
Add thyme bay leaf and wings (with drippings from the roasting pan). Cover with water and bring to a boil. Skim any foam and reduce the heat and simmer for 1 ½ - 2 hours until the water reduces.
Strain off the solids and cool the stock if you will freeze it, or use it right away.
GRAVY:Once you remove your roasted turkey from the pan, place the whole roasting pan over the med-low heat on the stovetop (my roasting pan takes up two burners so I turn both on med-low heat). Or transfer the pan drippings to a pot.
Once the pan drippings are bubbly add enough butter to make about ½ cup of fat. Whisk in the flour and cook stirring frequently about 2 minutes.
Once the roux is golden brown whisk in the turkey stock, milk and gravy mix packet, salt and pepper to taste. Whisk until the mixture is smooth. (I add the milk to help cut the greasiness from the turkey drippings but keep the flavor of the drippings).
Simmer until the gravy has thickened to your likeness, about 10 minutes.