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Make Ahead Cider and Sage Gravy

Make Ahead cider and sage gravy with a deeply browned turkey base and a smooth, thick pan-sauce style finish. Roasted wings, simmered stock, then a butter-flour roux gives glossy amber gravy you can reheat fast.
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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: 160
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
  • 1.5 cup all-purpose flour Measure for a roux: 1/2 cup flour.
fresh sage, chopped
  • 2 tbsp fresh sage
fresh thyme leaves
  • 1 tsp fresh thyme leaves
apple cider vinegar
  • 1 tbsp apple cider vinegar
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the turkey base
  1. Preheat the oven to 425F. Toss the turkey wings or drumsticks, onion, carrots, and celery with olive oil and roast for 45 minutes, until deeply browned with visible caramelized edges.
Simmer and 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.
Make the cider-sage roux gravy
  1. Melt the butter in a saucepan over medium heat. Add the chopped sage and the fresh thyme leaves and cook for 1 minute, until fragrant.
  2. Whisk in the all-purpose flour and cook for 3-4 minutes until golden brown. Keep stirring so the roux smells nutty and the color evens out.
  3. Gradually whisk in the stock. Simmer for 8-10 minutes, whisking occasionally, until thick and smooth enough to coat a spoon.
  4. Stir in the apple cider vinegar and season with salt and pepper. Taste and adjust seasoning for a balanced, savory finish.
Cool and reheat
  1. Cool the gravy and refrigerate it for up to 3 days. Reheat over medium heat, whisking to restore the texture and stirring in pan drippings if you have them.

Notes

Pro tip: strain the stock well and whisk it into the roux gradually—this helps prevent lumps and keeps the gravy glossy. Refrigerate in a covered container for up to 3 days. Freezing is not recommended because the butter-based texture can separate upon thawing; for a similar prep-ahead benefit, reheat gently while whisking. If you need a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend for the roux.