Gravy is easy. Buy several packages of turkey wings. Rinse them, pat dry with paper towels and salt and pepper them. Place on a baking sheet in a 350 degree oven for 1 hour. When the wings are well browned take them out of the oven and put into 2-3 quarts of water in a large pot. Add a little water to the baking sheet and loosen any brown bits, then add this to the pot too. Add a quartered onion with the skin still on (the skin adds great color to the stock), some celery tops, a few bay leaves and a few cloves of garlic and simmer for 3 hours. Strain well over a fine seive or colonder. Make a roux (equal parts butter and flour - about 1/4 cup each) in a pan over medium heat, stirring until butter/flour mixture turns about the color of honey or a little darker. Add the stock and bring to a boil. Reduce to a simmer and cook for at least 15 minutes, stirring frequently. If the flavor is not deep enough you can always add a bit of chicken or turkey bullion.