Preheat the oven to 450 degrees F.

Place the turkey wings, carrots, celery and onion pieces in a large dutch oven. Drizzle with the olive oil. Season all over with salt and pepper.

Roast the turkey wings and vegetables for 30 minutes. Flip the wings and toss the vegetables. Roast for 30 minutes more. The wings should be golden brown and the veggies charred.

Remove the dutch oven and place it on your stovetop burner. You can let this cool until it’s easier to work with. Remove the wings and the veggies - you can put these in your turkey stock pot to make more delicious stock! Keep the drippings in the dutch oven, or if you are making the gravy on another day, scrape all the drippings out into a glass jar and refrigerate until ready to use.

Heat the drippings in the dutch oven over medium heat. Add the butter. Once sizzling, whisk in the flour, scraping all the brown bits from the pan. Cook the roux until it’s golden and fragrant, about 3 to 4 minutes.

Slowly stream in the stock while stirring. To start, I do this about 1 cup at a time as I find it helps the gravy to thicken nicely. Make sure to stir the entire time. Start with the 4 cups of stock, allowing the mixture to simmer once all 4 cups are in. If you would like the gravy to be thinner, add the additional cups of stock.

Simmer the gravy for 5 to 10 minutes, whisky constantly. Turn off the heat and let the gravy cool for 1 hour. Transfer it to sealed containers and place it in the fridge (for 3 days) or freezer (for 3 months) until ready to use.