Ingredients:

• For the stock:
• 2 large turkey wings (about 4 pounds), or 4 pounds bone-in turkey thighs
• 2 medium onions, cut into 1-inch chunks
• 3 medium carrots, scrubbed and cut into 1-inch pieces
• 3 ribs celery, cut into 1-inch pieces
• 2 to 3 cloves garlic
• 2 tablespoons olive oil
• 8 cups chicken or turkey broth, divided
• 3 cups water
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• For the gravy:
• 1/2 cup turkey fat, reserved from roasting the turkey wings or thighs
• 1/2 cup all-purpose flour
• 4 cups turkey stock (above), plus more if needed
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste