Preheat oven 400'
Saute turkey wings and necks in celery, onion and garlic in roasting pan on top of the stove over medium-high. until beginning to brown. transfer to oven, roast 45 minutes then turn the wings and necks over and roast an additional 45 minutes.
Add broth to the pan and cook in the oven for 1 hour, or until reduced to 8 cups. strain stock and set aside.
Melt butter in a large pot over medium heat. whisk in flour and cook 1-2 minutes stirring constantly.
Gradually add strained stock, whisking until smooth. bring to a boil, simmer 2 minutes to thicken, then reduce heat to medium-low; simmer 10 minutes. Finish with vinegar, salt, pepper
Originally Submitted
5/6/2008
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