Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make turkey gravy.

• 5 tablespoons extra-virgin olive oil

• 1 large, turkey wing or 2 small ones (sectioned)

• 1 medium onion, quartered

• 2 carrots, chopped

• 1 ribs celery, chopped

• 1 large leek, chopped

• 8 button mushrooms

• 6 cloves garlic

• 4 stems fresh sage

• 6 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 2 tablespoons all-purpose flour

• 2 tablespoons butter

• 4 cups chicken stock

• 4 cups water

• Kosher salt and freshly ground black pepper to taste

1. Heat the oven to 400 degrees F.

2. Place the wing sections, onion, carrots, celery, garlic, mushrooms, leeks and half the herbs on to a sheet pan. Drizzle with oil and season with salt and pepper. Place in the oven and roast for 30 to 40 minutes or until desired color is achieved.

3. Remove the roasted turkey and vegetables from the oven and transfer them to a medium sized stock pot.

4. Add in the chicken stock, water and the remaining herbs and bring to a boil then reduce heat and let simmer until it has reduced by about ¼. About one hour.

5. Once the stock has reduced, strain all the bones and vegetables reserving the turkey stock and set aside.

6. In small sauce pot add the butter and flour and heat to create a roux.

7. Once the butter and flour have incorporated well and a roux is formed, start adding the turkey stock in a little at a time while whisking to make sure that the lumps get broken up and that you are left with a silky-smooth turkey gravy. Once you have reached your desired thickness, remove from heat, Season with salt and pepper and enjoy it with your favorite entrée or side.