Ingredients

Part 1
3-4 turkey wings (Buy in poultry section of meat department.)
2 onions, coarsely chopped
2 medium-large carrots, unpeeled and coarsely chopped
1-2 cups water
1 cup chicken broth

In greased baking pan put the turkey wings, onions, carrots. Bake at 400 degrees F. Watch veggies and pan drippings after about 30 minutes. The vegetables and pan dripping should be kept dry enough to brown and produce the rich brown goo to make a rich gravy but moist enough to keep from burning. So add water as needed throughout the cooking. Continue baking about another 30 minutes until the wings are brown and done and the vegetables are nicely browned also. If getting too dark, cover with foil. Remove from oven and let cool. Remove any meat from wings and discard skin and bones. Put vegetables and meat in a blender. Meanwhile set roasting pan over 2 burners on medium-high heat. Add 1 cup of the broth and using a wooden spoon, stir to loosen all brown bits. Pour this mixture into blender with the veggies. Blend until totally liquefied. Pour into a dish, cover and set aside or refrigerate until ready to make the gravy.

Part 2
Drippings from roasted turkey
Liquefied veggies, etc. (Set aside and refrigerated from Part 1.)
4 cups low sodium chicken broth
10-12 tablespoons flour
1 cup water

After roasting your turkey, transfer turkey to platter. Pour pan drippings into a sauce pan scraping up all brown bits. (If necessary, add 1 cup water to roasting pan from turkey and heat as before if necessary to get all the good brown stuff off of pan. And pour that into the saucepan. Meanwhile, add the blended mixture from above to saucepan. So you have all the turkey drippings plus the saved mixture from Part 1. Add remaining 4 cups chicken broth to saucepan. Bring to boil. Whisk flour and 1 cup water together in a small bowl and gradually whisk into broth mixture. Bring to a boil, whisking constantly and reduce heat to low. Simmer until thickened. Serve.

Directions

*Note: It's nice to do 2 small turkeys (12-14 lb.) instead of one big one. Carve one in the kitchen and use the second one for display. The second turkey is strictly for "show" and should be cooked the normal way (325 degree oven, uncovered for about 3-3 1/2 hours and basted periodically). This one will be golden brown with a crispy type skin. Put it on a platter with fruits or greens around it and put it on the table.