Make-Ahead Thyme Turkey Gravy

Make the Thyme Turkey Gravy: Heat oven to 400 degrees F. In a large roasting pan, toss together the turkey wings, onion, carrots, and celery with the oil, 4 sprigs thyme and 1/4 teaspoon each salt and pepper. Roast until the turkey is golden brown and cooked through, about 1 1/4 hours. Remove the turkey and the vegetables from the pan; strain the pan drippings into a fat separator (or measuring cup). Let stand for 5 minutes. Leaving the fat behind (or spooning it off if not using a separator), pour the juices into a 4-cup measuring cup. Place the roasting pan over two stove burners over medium-high heat. Add the wine and cook, scraping up any brown bits, for 1 minute. Pour the wine mixture into the measuring cup with the pan juices; add enough chicken broth to make 4 cups liquid total. Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and cook, whisking, until deep golden brown, 4 to 5 minutes. Gradually whisk in the 4 cups liquid; bring to a boil. Add the remaining thyme, reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with 1/4 teaspoon each salt and pepper. Strain and serve. Make the Cranberry Gravy: Puree cranberry sauce with low-sodium chicken broth. Make the thyme gravy as directed, using only 3 1/2 cups liquid total (you've used 1/2 cup in the puree). Stir in the cranberry puree after stirring in the other liquid. Make the Cider and Sage Gravy: Make the thyme gravy as directed, substituting hard cider for the white wine and 2 sprigs fresh sage for the thyme. Add sage leaves after adding broth. Make the Sauteed Mushroom and Rosemary Gravy: Make the thyme gravy as directed substituting rosemary for thyme. In a large skillet saute cremini mushrooms and shiitake mushrooms until golden brown and tender. Stir in Dijon mustard and heavy cream into the gravy, then stir in the mushrooms.