Here is a basic recipe you can tweak to your taste:
3 lbs. turkey wings or legs
2 medium onions, root end removed and quartered (don't peel the onion unless there is dirt under the skin)
3 carrots, roughly chopped
4 large, fresh parsley springs
6 cups homemade chicken stock (or substitute canned low-sodium chicken broth)
2 tablespoons butter
⅓ cup flour
½ teaspoon freshly ground pepper
Salt to taste
Preheat oven to 400º. Melt butter in a medium roasting pan over medium-high heat. Pat turkey dry and add to roasting pan with vegetables. Cook turkey 3 to 4 minutes on each side and stir vegetables often.
Bake in oven for about 90 minutes or until turkey is well browned. Remove from oven and discard vegetables and turkey - reserving turkey for another use if you desire.
Whisk flour into hot drippings in pan and cook over medium heat, whisking constantly for a minute or two. Gradually whisk in chicken broth until smooth. Whisk in pepper. Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to medium and simmer, whisking occasionally, for about 45 minutes or until thick enough to coat the back of a spoon. Salt to taste.
Cool gravy, cover and chill up to 3 days or freeze for up to 4 weeks.
One less thing to do on the Big Day!