Ingredients for stock

2 tablespoon vegetable oil

2 tablespoon of red wine 

1 onion, chopped roughly

2 carrots chopped into 1-2 inch pieces

2 celery pieces chopped into 1-2 inch pieces

4 pounds of turkey wings, necks cut into 2 inch pieces

4 cups of boiling water

4 cups of chicken stock

1/2 teaspoon of salt

2 bay leaves

Preheat oven to 400 degrees F

With the turkey roasting pan- or any roasting pan, combine the onion, carrots, celery, and vegetable oil. Place the turkey parts on top of the vegetables.

Place the pan into the heated oven and cook for 60 minutes. Remove from the oven. 

Transfer the vegetables and the turkey into a Dutch oven or large stock pot (should be able to easily hold 8 cups of liquid and your stock) and place onto the stove top burner at a medium-high heat. 

Take the roasting pan - from the oven, and place on the stovetop over a medium heat and put 2 tablespoons of a red wine into the pan and bring to a boil scraping up the brown bits (use a spatula to gently pry them loose). Once they are loose then place into the Dutch oven and add 4 cups of water and 4 cups of chicken stock and add the 2 bay leaves and bring to a boil then reduce heat to low (simmer). 

As this is simmering skim off the foam at first and discard immediately - then start to skim off the fat and set it aside until you have 2-4 tablespoons of fat. Set this fat aside, or place in a container in the refrigerator for the big day.

After 20 minutes of simmering - and you have your fat set aside strain the stock through a fine-mesh strainer and remove all the solids and discard. 

Stock can be refrigerated for 4 days (good to make on Monday or Tuesday before the turkey).

The Gravy

You can make the gravy ahead of time and 

Ingredients for the gravy

3 tablesoons of unsalted butter

1/2 cup of all-purpose flour

2-4 tablespoons of turkey fat

Turkey stock from above

Salt and pepper to taste

Heat the butter and the turkey fat into a large sauspan over a medium heat. Sprinkle in the flour and cook - using a whisk to stir until it smells like it is cooking - 2-3 minutes. Slowly add the turkey stock while whisking. Add until this is the consistency you like. Increase to a high heat and simmer until it is thick and warm - about five minutes.  Season with salt and pepper. 

GLUTEN FREE:

If you have guests who are gluten free you can make the gravy without the flour.  Instead of the 1/2 cup of flour simply use corn starch.  Heat the butter and the turkey fat in a large suspan over a medium heat. Add 2 cups of turkey stock. Then add one tablespoon of corn starch.  Whisk it together . If it has that nice consistency you are done. If it is too thick add more turkey stock, or water. If it is too thin add one teaspoon of corn starch.