Gravy is an art form that I haven’t mastered, but Jeff pretty much has it down. He’s gotten so good at it, that we no longer buy “back up” jar gravy for lumpy emergencies. We got this from Tyler Florence, but we call it Jeff’s gravy just because.

2 pounds turkey wings
5 tablespoons extra-virgin olive oil
1 medium onion, halved
3-4 carrots, chopped
1 head garlic, pressed
A few springs fresh sage and thyme
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon black peppercorns
Kosher salt and freshly ground black pepper

Preheat oven to 400 degrees

Roast turkey wings in a small roasting pan they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot.

Cover everything in the pot with cold water by 1-inch and bring to the boil. Skim any foam on the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours.

Strain out the solids and discard. Wipe out the pot. Melt the butter with the remaining 2 tablespoons olive oil  over medium heat and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.