Go Back

Make Ahead Cider and Sage Gravy

Make Ahead Cider and Sage Gravy with roasted turkey wings, cider, and a silky flour-thickened finish. The sauce simmers until glossy and smooth, then chills for easy reheat.
Print Recipe Pin Recipe
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: 180
Ingredients Equipment Method Notes

Ingredients
  

Turkey wings or drumsticks
  • 2 lb Turkey wings or drumsticks Use fresh or thawed; roast until deeply browned for best flavor.
Onion
  • 1 large onion Quartered before roasting.
Carrots
  • 2 carrots Chopped before roasting.
Celery stalks
  • 2 celery stalks Chopped before roasting.
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 Helps thicken the gravy after roux is cooked.
Fresh sage
  • 2 tbsp fresh sage Chopped.
Fresh thyme
  • 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
  • 1 cast iron skillet

Method
 

Roast the turkey and vegetables
  1. Preheat the oven to 425F. Toss the turkey wings or drumsticks, onion, carrots, and celery with olive oil, then spread on a sheet pan.
  2. Roast at 425F for 45 minutes until deeply browned. Look for dark, caramelized edges on the turkey and vegetables.
Make the cider-turkey stock
  1. Transfer the roasted turkey and vegetables to a pot, then add chicken broth and apple cider. Bring to a gentle simmer.
  2. Simmer for 30 minutes, then strain and keep the stock. Keep the aromatics out so the gravy stays smooth.
Thicken with sage roux
  1. Melt butter in a saucepan, then add fresh sage and fresh thyme leaves. Cook for 1 minute until fragrant.
  2. Whisk in all-purpose flour and cook for 3-4 minutes until golden brown. The roux should look smooth and smell toasted.
  3. Gradually whisk the strained stock into the roux. Simmer for 8-10 minutes, stirring occasionally until thick and smooth.
  4. Stir in apple cider vinegar and season with salt and pepper. Taste and adjust until the flavor pops.
Cool, refrigerate, and reheat
  1. Cool the gravy, then refrigerate up to 3 days. Chill until set and easy to reheat.
  2. Reheat over medium heat, whisking until smooth. If you have pan drippings, whisk them in for extra turkey flavor.

Notes

Pro tip: Roast the turkey wings and vegetables until truly deeply browned—this is what gives the gravy its deep color and robust taste. Refrigerate in a covered container up to 3 days; reheat gently over medium heat and whisk to restore smooth texture. Freezer: yes, freeze up to 2 months and thaw in the fridge, then reheat while whisking. Dietary swap: for a gluten-free version, replace all-purpose flour with an equal amount of a gluten-free 1:1 flour blend designed for roux (and check that your broth is gluten-free).