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Make Ahead Cider and Sage Gravy

Make Ahead Cider and Sage Gravy is a classic American gravy made from roasted turkey wings for deep flavor, then simmered with apple cider and herbs. It thickens to a glossy, smooth finish after whisking in flour roux and chicken stock, and it reheats beautifully for up to 3 days.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Turkey wings or drumsticks
  • 2 lb turkey wings or drumsticks
Onion
  • 1 onion Large, quartered
Carrots
  • 2 carrots Chopped
Celery
  • 2 celery stalks Chopped
Olive oil
  • 1 tbsp olive oil
Chicken broth
  • 6 cup chicken broth
Apple cider
  • 1 cup apple cider
Butter
  • 6 tbsp butter
All-purpose flour
  • 1.5 cup all-purpose flour About 1/2 cup
Fresh sage
  • 2 tbsp fresh sage Chopped
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Apple cider vinegar
  • 1 tbsp apple cider vinegar
Salt
  • 0.25 tsp salt To taste
Black pepper
  • 0.25 tsp pepper To taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast the turkey and vegetables (base for the stock)
  1. Preheat the oven to 425°F. Toss turkey wings or drumsticks with onion, carrots, celery, and olive oil, then roast for 45 minutes until deeply browned and fragrant.
Simmer, then strain the stock
  1. Transfer the roasted turkey and vegetables to a pot with the chicken broth and apple cider. Simmer for 30 minutes, then strain and keep the stock for the gravy.
Make the sage roux
  1. Melt the butter in a saucepan over medium heat, then add the chopped sage and thyme leaves. Cook for 1 minute until fragrant and slightly softened.
  2. Whisk in the flour and cook for 3-4 minutes until the mixture turns golden brown and smells nutty.
Thicken to a smooth gravy
  1. Gradually whisk in the reserved stock, then bring the mixture to a simmer. Simmer for 8-10 minutes, whisking occasionally, until thick and smooth.
  2. Stir in the apple cider vinegar and season with salt and pepper to taste.
Cool, refrigerate, and reheat
  1. Cool the gravy completely, then refrigerate for up to 3 days. Reheat over medium heat, whisking until smooth, and add pan drippings if you have them for extra flavor.

Notes

Pro tip: Strain the stock while it’s hot so the gravy turns out silky; press solids lightly, but don’t force through tough bits. Store in a covered container in the fridge for up to 3 days; freeze is not recommended because the flour-based texture can break when thawed and reheated. For a lighter option, use unsalted butter and reduce added salt since the vinegar and pan drippings add punch.