pan dripping turkey gravy

Ingredients

Preheat oven to 400°
Roast wings for 2 ½ hours.
Chop onion, celery, carrots and sauté in butter.
Add thyme bay leaf and wings (with drippings from the roasting pan). Cover with water and bring to a boil. Skim any foam and reduce the heat and simmer for 1 ½ - 2 hours until the water reduces.
Strain off the solids and cool the stock if you will freeze it, or use it right away.
GRAVY:Once you remove your roasted turkey from the pan, place the whole roasting pan over the med-low heat on the stovetop (my roasting pan takes up two burners so I turn both on med-low heat). Or transfer the pan drippings to a pot.
Once the pan drippings are bubbly add enough butter to make about ½ cup of fat. Whisk in the flour and cook stirring frequently about 2 minutes.
Once the roux is golden brown whisk in the turkey stock, milk and gravy mix packet, salt and pepper to taste. Whisk until the mixture is smooth. (I add the milk to help cut the greasiness from the turkey drippings but keep the flavor of the drippings).
Simmer until the gravy has thickened to your likeness, about 10 minutes.