Preparation

Make the turkey stock

• Position a rack in the center of the oven, and heat the oven to 425°F. Put the wings in a large, deep roasting pan. Roast, flipping once halfway through cooking time, for 40 minutes. Transfer the wings to a large Dutch oven or other heavy-duty pot. Add about 1/2 cup water to the roasting pan, and using a wooden spoon, scrape up any browned bits from the bottom of the pan. Pour the browned bits and drippings into the pot with the wings.
• To the pot, add the onion, carrots, celery, bay leaves, sage, thyme, and 10 cups water. Bring to a simmer over medium-high heat, then lower the heat to low and simmer gently for 2-1/2 hours, skimming off any foam that rises to the top. Season with the salt, then strain, discarding the solids.

Make the gravy

• Melt the butter in a deep skillet over medium-low heat. Add the shallots, and cook gently, stirring, until softened but not colored, about 2 minutes. Sift the flour over the shallots, stirring to incorporate. Cook, stirring, until the roux is lightly golden, about 5 minutes.
• 慢慢加入一满杓的股票,激动人心的公司orporate. When it is all added, cook, simmering gently, until thickened, about 8 minutes. Add the salt and pepper. Use immediately or allow to cool, then refrigerate, covered, for up to 5 days. When you reheat the gravy, you may need to add a few tablespoons of stock or water to achieve the desired consistency.