Ingredients

• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 tsp olive oil
• 2 large turkey wings
• 2 Tbsp cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 Tbsp butter
• ½ cup unbleached flour
• 1 pinch cayenne pepper
• salt and ground black pepper to taste just before serving

Instructions

• Preheat oven to 400 degrees F.
• Combine onion, carrots, celery, and olive oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables.
• Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 Tbsp cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 Tbsp.
• Strain turkey stock and reserve 6 cups of stock; discard all the solids.
• Heat butter and 2 Tbsp reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.