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Make Ahead Cider and Sage Gravy

Make Ahead Cider and Sage Gravy with roasted turkey stock and a silky, thickened butter-and-flour sauce. Cook until golden-brown, then simmer to a smooth gloss with apple cider and fresh sage for a classic American side.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Turkey wings or drumsticks
  • 2 lb turkey wings or drumsticks Use for stock-rich flavor.
Vegetables for roasting and stock
  • 1 large onion Quarter for roasting.
  • 2 carrots Chopped.
  • 2 celery stalks Chopped.
Roasting and stock liquids
  • 1 tbsp olive oil For tossing before roasting.
  • 6 cup chicken broth Added after roasting.
  • 1 cup apple cider Added with broth for stock.
Gravy base and thickener
  • 6 tbsp butter For roux.
  • 0.5 cup all-purpose flour Thickens the gravy after browning.
Herbs and finishing
  • 2 tbsp fresh sage Chopped.
  • 1 tsp fresh thyme leaves Leaves only.
  • 1 tbsp apple cider vinegar Adds brightness at the end.
  • 0.25 salt and pepper to taste Season after simmering.

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 saucepan

Method
 

Roast the turkey and vegetables
  1. Preheat oven to 425F. Toss turkey wings or drumsticks, large onion, carrots, and celery stalks with olive oil, then spread on a sheet pan.
  2. Roast for 45 minutes at 425F until deeply browned. Scrape up browned bits from the pan as they develop for more color.
Simmer and strain the stock
  1. Transfer roasted turkey and vegetables to a pot and add chicken broth and apple cider. Bring to a simmer and cook for 30 minutes.
  2. Strain the mixture into a clean container and keep the stock. Discard solids and save the hot liquid for thickening.
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, with a slight sizzling cue.
  2. Whisk in all-purpose flour and cook for 3-4 minutes until golden brown. Keep whisking so the roux turns evenly colored without burning.
  3. Gradually whisk the stock into the roux. Simmer for 8-10 minutes, whisking occasionally, until thick and smooth with a glossy texture.
  4. Stir in apple cider vinegar and season with salt and pepper. Taste and adjust seasoning for balanced savory and cider notes.
Cool, refrigerate, and reheat
  1. Cool the gravy, then refrigerate up to 3 days. Cover once it reaches room temperature for best texture.
  2. Reheat over medium heat, whisking until smooth. If you have pan drippings, whisk them in during reheating for extra depth.

Notes

For the smoothest gravy, whisk the stock in gradually so no lumps form, then keep a gentle simmer while whisking occasionally until it turns thick and silky. Refrigerate in an airtight container for up to 3 days; freezing is not recommended because the flour thickener can separate when thawed. If you need a dairy-free option, use a plant-butter substitute in the roux and proceed the same way for a comparable thickness.