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Make Ahead Cider and Sage Gravy

Make ahead cider and sage gravy with roasted turkey wings, a silky stock, and a roux-based sauce that turns glossy and thick in under 2 hours. Roasting first builds deep flavor, then simmering and straining gives a smooth, smooth-texture base you can refrigerate and reheat.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

turkey wings or drumsticks
  • 2 lb turkey wings or drumsticks
onion
  • 1 onion
carrots
  • 2 carrots
celery stalks
  • 2 celery stalks
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
  • 0.5 cup all-purpose flour
fresh sage
  • 2 tbsp fresh sage
fresh thyme leaves
  • 1 tsp fresh thyme leaves
apple cider vinegar
  • 1 tbsp apple cider vinegar
salt and pepper to taste
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 saucepan

Method
 

Roast for deep turkey flavor
  1. Preheat oven to 425F. Toss turkey wings or drumsticks, onion, carrots, and celery with olive oil, then spread on a sheet pan in an even layer.
  2. Roast at 425F for 45 minutes, until deeply browned and aromatic. Look for dark caramelized edges on the turkey and lightly browned vegetables.
  3. Transfer the roasted turkey wings or drumsticks and vegetables to a pot. Add chicken broth and apple cider, then bring to a simmer over medium-high heat.
  4. Simmer for 30 minutes until the stock tastes concentrated. Skim any foam if needed, then strain and keep the stock for the gravy.
Make the roux and finish the gravy
  1. Melt butter in a saucepan over medium heat, swirling to coat the pan. Add fresh sage and fresh thyme leaves, and cook for 1 minute until fragrant.
  2. Whisk in all-purpose flour and cook for 3-4 minutes until golden brown. Keep whisking so the roux stays smooth and doesn’t scorch.
  3. Gradually whisk in the strained stock, adding a little at a time to prevent lumps. Simmer for 8-10 minutes, whisking occasionally, until thick and smooth.
  4. Stir in apple cider vinegar, then season with salt and pepper to taste. Taste and adjust, and stop cooking once the gravy coats the back of a spoon.
Cool, store, and reheat
  1. Cool the gravy to room temperature and transfer it to a container. Refrigerate up to 3 days with a lid.
  2. Reheat over medium heat, whisking until smooth. If you have pan drippings, whisk them in for extra turkey richness.

Notes

Pro tip: straining the stock while it’s hot helps the gravy stay silky, and adding the stock gradually keeps the roux lump-free. Refrigerate in a covered container up to 3 days; freeze only if needed (texture may be slightly thicker after thawing, so whisk well while reheating). For a dairy-light option, use plant-based butter in the roux—flavor remains close, but the gravy can be slightly less rich.