For generous gravy for a single meal, make a quart for 12 people.

Roast those wings in a non-stick pan at 325 until roasty and brown. To enrich the gravy, you can slice up onion and a couple of carrots in the same pan, roast them all caramelly with the wings.

Pour off the drippings, see how much fat you got (I use a glass pyrex cup, then I can see the fat layer and estimate amounts. If short of fat (happens sometime when you have wings instead of carcass/giblets) add enough butter to make the amount for your recipe.

Take the wings and everything in the pan and simmer it in a quart or so of water until you have a nice broth. If you have giblets, necks, they can go in this pot also. Cook it down to about 3 cups if you are making a quart of gravy. Strain the broth, stir in the dripping and chill it till the fat layer separates and firms.

Then I take off the fat, use it to cook up the flour, then add in the the reheated broth, then the milk if I am using it. Standard gravy technique. Season to taste. Turkey gravy is usually not too thick.

Just make sure you have the right amount of fat; too little, it tastes dull, too much, it cracks and tastes greasy.

Approximate amounts per quart of gravy.

1/3 to 1/2 cup dripping (fat) or butter
18260;2 cup flour
3 cups chicken/turkey broth
18260;2 cup milk (evap OK)
salt & pepper

Everything else is covered in detail in this article:

www.ellenskitchen.com/turkey/planshop.html
A standard 9x13 pan holds 12-15 half cup servings. You could figure 15 since you have several starches and several vegetables.