1. Heat oven to 400°F. Have ready a large roasting pan (I use rimmed cookie sheet).
2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4 hours until wings are browned. (would be a
good idea to section turkey wings into three pieces so that when you move them to a pot on the stove top they will fit
under the liquid)
3. Put wings and onions in a 5- to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add
to pot. Add 8 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer,
uncovered, 1 1/2 hours.
4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim
fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).
6. Whisk flour into remaining 2 cups broth until blended and smooth.
7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove
floury taste. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6