I saw turkey wings at the market. They were huge and perfect for the beginning of Thanksgiving cookery. The turkey stock for the gravy. As you know, I use Tyler Florence's Ultimate Turkey Gravy with no regrets.
Basically I roast the wings, an onion, carrots and garlic till the wings are a dark brown and fragrant. I set them in a large pot after the roast with fresh thyme (from my garden, it still good!) celery and simmered away for several hours, adding a bit of salt and pepper along the way. The strained product is no the perfect base for gravy or stuffing and it shall be.
Thanks Tyler. You are the man.