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Make Ahead Cider and Sage Gravy

Make ahead cider and sage gravy with roasted turkey wings stock and a smooth butter-flour roux. You’ll simmer until thick and glossy, then refrigerate up to 3 days for easy reheating.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

Turkey wings or drumsticks
  • 2 lb Turkey wings or drumsticks
Onion
  • 1 onion large
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 chopped
Fresh thyme leaves
  • 1 tsp fresh thyme leaves
Apple cider vinegar
  • 1 tbsp apple cider vinegar
Salt and pepper
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 saucepan

Method
 

Roast the turkey-wing vegetables
  1. Preheat oven to 425F. Toss turkey wings, onion, carrots, and celery with olive oil and spread on a sheet pan.
  2. Roast for 45 minutes, until deeply browned, turning once for even color. Watch for dark golden edges and caramelized bits on the pan.
Simmer stock and strain
  1. Transfer the roasted turkey and vegetables to a pot and add chicken broth and apple cider. Bring to a gentle simmer.
  2. Simmer for 30 minutes, then strain the stock and keep it for the gravy. Aim for a flavorful, amber liquid without solids.
Make the cider and sage gravy
  1. Melt butter in a saucepan over medium heat. 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. You should see a nutty roux color with no raw flour smell.
  3. Gradually whisk in the stock. Simmer for 8-10 minutes until thick and smooth, keeping it at a steady simmer.
  4. Stir in apple cider vinegar and season with salt and pepper. Taste and adjust so the flavor is balanced and bright.
Cool, refrigerate, and reheat
  1. Cool the gravy, then refrigerate up to 3 days in a covered container. Chill until fully cold before reheating.
  2. Reheat over medium heat, whisking until smooth. If you have pan drippings, whisk them in for extra richness and gloss.

Notes

For the smoothest texture, whisk the stock in gradually so no lumps form, then keep the gravy at a gentle simmer until it coats the back of a spoon. Refrigerate in a covered container up to 3 days; freeze is not recommended for best texture. If you want a dairy-light option, use plant-based butter in the roux and proceed the same way.