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Make-Ahead Cider and Sage Gravy

Make-ahead cider and sage gravy with roasted turkey wings, a rich buttery roux, and a glossy amber finish. Simmered then strained for a smooth texture, it reheats beautifully for holiday sides.
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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: 185
Ingredients Equipment Method Notes

Ingredients
  

Turkey wings or drumsticks
  • 2 lb Turkey wings or drumsticks Use wings or drumsticks for the deepest turkey flavor.
Onion
  • 1 onion Quarter the onion for roasting.
Carrots
  • 2 carrots Chop into medium pieces for even browning.
Celery stalks
  • 2 celery stalks Chop into medium pieces.
Olive oil
  • 1 tbsp olive oil For coating the roasting vegetables and wings.
Chicken broth
  • 6 cup chicken broth Used to build the strained stock base.
Apple cider
  • 1 cup apple cider Adds tang and sweetness to the stock.
Butter
  • 6 tbsp butter Used for the roux.
All-purpose flour
  • 1.5 cup all-purpose flour For thickening the gravy into a smooth sauce.
Fresh sage
  • 2 tbsp fresh sage Chopped; toasting in butter perfumes the gravy.
Fresh thyme leaves
  • 1 tsp fresh thyme leaves Leaves only; add with sage in the butter.
Apple cider vinegar
  • 1 tbsp apple cider vinegar Brightens flavor at the end.
Salt and pepper
  • 1 salt and pepper Season to taste after simmering and finishing.

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 saucepan

Method
 

Roast the turkey stock base
  1. Preheat the oven to 425F. Toss turkey wings or drumsticks, quartered onion, chopped carrots, and chopped celery with olive oil on a sheet pan.
  2. Roast for 45 minutes until deeply browned. Make sure the wings are dark and the vegetables have caramelized for maximum flavor.
  3. Transfer the roasted turkey wings and vegetables to a pot with chicken broth and apple cider. Simmer for 30 minutes to extract rich turkey flavor.
  4. Strain the mixture and keep the stock. Discard solids so the gravy stays smooth.
Make the cider and sage roux gravy
  1. Melt butter in a saucepan over medium heat. Add chopped 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 to prevent scorching.
  3. Gradually whisk in the reserved stock. Simmer for 8-10 minutes until thick and smooth.
  4. Stir in apple cider vinegar and season with salt and pepper. Taste and adjust so the flavor is balanced and glossy.
Cool and reheat
  1. Cool the gravy, then refrigerate up to 3 days. Cover once cooled to help it chill evenly.
  2. Reheat over medium heat, whisking until smooth and loosening to your desired thickness. If you have pan drippings, whisk them in for extra depth.

Notes

Pro tip: brown the wings and vegetables very deeply—dark caramelization makes the finished gravy taste richer even when reheated. Store in the refrigerator for up to 3 days; freeze is not recommended because the roux can break slightly upon thawing. For a dairy-light option, use plant butter sticks instead of butter and whisk well during reheating to maintain a smooth texture.