This is my year-after-year go-to technique for making turkey broth. Smoked turkey wings make an absolutely delightful smoked turkey broth that, with just a few more ingredients added, makes a gravy that is perfect for Thanksgiving turkey.
Fire up your smoker for cooking at 250 F. Use a wood such as hickory. You'll want plenty of smoke.
Place the wings onto the smoker. No need to season them.
Smoke for approximately 2 hours or until the internal temperature reaches 165 F.
Remove from the smoker and make the stock.
For the broth
Place all of the ingredients along with the wings into a large stock pot.
Add enough water to just cover everything.
Bring to a boil, then reduce to a simmer and simmer for at least an hour, up to 4 hours, until the turkey meat is falling off the bone. Add more water if needed.
Let cool completely then filter the broth through a sieve.
You can use the broth immediately but I prefer to refrigerate it overnight first. This lets all of the fat coagulate on top, making it easy to remove before using the broth.
Notes
You'll end up with much more broth than is required to make 3 cups of gravy. Freeze the leftover broth or double or triple the gravy recipe if you desire.