If you prepare stock up to a week ahead, you can make the gravy in just a few minutes. Simmering the turkey wings in chicken stock makes the resulting liquid twice as meaty tasting as it would be if you used plain water.
How to Make It
Preheat oven to 425°F. Place turkey wings on a wire rack set on a sheet pan. Bake at 425°F until well browned and crisp, about 1 hour.
Transfer wings to a large Dutch oven. Add stock, onion, carrot, celery, and garlic; bring to a boil over high. Reduce heat to low, and simmer until reduced by half, about 1 hour. Pour liquid through a fine wire-mesh strainer into a bowl; discard solids. Return liquid to pan; bring to a boil.
Whisk together flour and 1/2 cup water in a bowl; whisk into stock mixture until combined. Boil until thickened, about 5 minutes. Stir in salt; serve immediately.