Go Back

Make Ahead Cider and Sage Gravy

Make Ahead Cider and Sage Gravy with roasted turkey wings, apple cider, and fragrant sage for a glossy, thick sauce. Roasted-and-simmered stock is used to create a smooth gravy that reheats cleanly after chilling.
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: 265
Ingredients Equipment Method Notes

Ingredients
  

turkey wings or drumsticks
  • 2 lb turkey wings or drumsticks
onion
  • 1 onion Large, quartered
carrots
  • 2 carrots Chopped
celery stalks
  • 2 celery stalks Chopped
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 For roux
fresh sage
  • 2 tbsp fresh sage Chopped
fresh thyme leaves
  • 1 tsp fresh thyme leaves
apple cider vinegar
  • 1 tbsp apple cider vinegar
salt
  • 1 salt To taste
pepper
  • 1 pepper To taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 saucepan

Method
 

Roast the turkey and build the stock
  1. Preheat the oven to 425F. Toss the turkey wings or drumsticks, quartered onion, chopped carrots, and chopped celery with the olive oil, then spread on a sheet pan in a single layer.
  2. Roast at 425F for 45 minutes, until the meat and vegetables are deeply browned. Keep roasting until the surface color is dark amber and sticky with fond.
  3. Transfer the roasted turkey and vegetables to a Dutch oven. Add the chicken broth and apple cider, then bring to a simmer.
  4. Simmer for 30 minutes, stirring once or twice for even extraction. Strain the mixture and keep the stock for the gravy.
Make the cider and sage gravy
  1. Melt the butter in a saucepan over medium heat. Add the chopped sage and fresh thyme leaves and cook for 1 minute.
  2. Whisk in the all-purpose flour and cook for 3-4 minutes, until golden brown. Keep whisking so the roux stays smooth and doesn’t scorch.
  3. Gradually whisk the strained stock into the roux. Simmer for 8-10 minutes until thick and smooth.
  4. Stir in the apple cider vinegar, then season with salt and pepper to taste. Taste and adjust seasoning before cooling.
Cool, chill, and reheat
  1. Cool the gravy to room temperature. Refrigerate in a covered container for up to 3 days.
  2. Reheat over medium heat, whisking until smooth and hot throughout. Whisk in pan drippings if you have them for extra richness.

Notes

Pro tip: strain the stock well before making the roux to keep the gravy silky, then whisk the liquid in gradually for a lump-free texture. Refrigerate leftover gravy for up to 3 days; reheat gently on the stove with whisking. Freezer: yes—freeze up to 2 months, then thaw in the fridge and reheat with a splash of water or broth to loosen. For a lighter option, use 4 tbsp butter instead of 6 and increase flour slightly only if needed for thickness.