1. Adjust oven rack to middle position and heat oven to 450°F. Place turkey parts, onions, carrot, celery, and garlic in large roasting pan. Drizzle with oil and toss to combine. Roast, stirring occasionally, until well browned, 40 to 50 minutes.

2. Remove pan from oven and place over high heat. Add broth and bring to boil, scraping up any browned bits. Transfer contents of pan to Dutch oven. Add water, wine, and thyme; bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours.

3. Strain contents of pot through fine-mesh strainer set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard solids. Transfer liquid to fat separator and let settle, 5 minutes.

4. Transfer 1/4 cup fat to medium saucepan and heat over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until combined and honey-colored, about 2 minutes. Gradually whisk in hot liquid and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper to taste. (Gravy can be refrigerated for up to 2 days.)

Makes 4 cups