Melt 2 Tablespoons Prosciutto butter in a large heavy pot, or on sauté in an instant pot over medium high heat.
Add turkey wings or necks, shallots, and bay leaf, and sauté until browned, about 20 minutes.
Add salt and pepper while cooking.
Add wine, thyme, and rosemary. Bring to a boil, and boil until liquid is reduced almost to a glaze, about 3 minutes.
Add 4 cups water and Better than Bouillon and bring to a boil.
Taste and add salt and pepper as needed.
If using an instant pot, bring up to pressure and let cook about 20 minutes. Quick release.
If cooking on stovetop, let simmer for about an hour or more, until the turkey is falling off the bones.
When done, pour the gravy base over a strainer to remove turkey and all solids. Let solids cool.
Strip the meat off the turkey parts, and set aside. Discard the rest of the solids.
Mince the meat very fine, and put it back into the stock.
This part can be made several days in advance. Cover the stock and refrigerate.