Bone in turkey such as legs or wings. You’ll need about 6 wings. You can put the neck from a turkey in here as well and maybe some of the giblets if you would like.
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, or home made stock divided
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F
Put the turkey pieces a single layer in a large roasting pan. Place the onions over the top of the turkey meat.. Roast in the preheated oven for 1-1/4 hours or until turkey is browned.
Place browned turkey parts and onions in a large stockpot.
Add water to the roasting pan and stir. Scrape up any of those delicious brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups of the broth, or stock, the carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
Remove the turkey from the pot and place on a cutting board. When the turkey has cooled, pull off the skin and meat. Discard the skin and save the meat for another use.
Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth and a slurry is formed. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. You can serve it right away or refrigerate it. You can also put it into containers and freeze it if you make the gravy well in advance.