1 pound turkey wings, legs or neck pieces, cut into small pieces
Kosher salt and freshly ground black pepper
8 cups homemade turkey stock or low-sodium chicken broth
5 fresh sprigs thyme
2 dried bay leaves
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
The gravy can be served right away instead of frozen. Or refrigerate it in an airtight container for up to 2 days.