This recipe is a traditional type pan dripping gravy, with a twist. The turkey stock is made with roasted turkey wings to add depth to the stock. <br /> <br />This gravy recipe is a collaboration of difference sources. I was watching Tyler Florence on Food Network one year and Tyler made gravy with a roasted turkey wing stock and I have made my stock for gravy with a roasted turkey wing stock ever since. Roasting wings is much easier than making an enitire roasted turkey or chicken. The wings have a lot of flavor so you will not miss out on using the entire bird. The base for my gravy I learned from my mom, which she learned from my grandmother. The milk idea I picked up from a friend one Thanksgiving and the brown gravy mix I have heard numerous people say they add to their gravy for added depth. So this recipe is a melting pot of tips and tricks I have picked up over the years. Enjoy! <br /> <br />

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