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Make Ahead Cider and Sage Gravy

Make Ahead Cider and Sage Gravy with turkey wings roasted until deeply browned, then simmered into an aromatic stock and thickened into a glossy, smooth gravy. The cider adds a gentle sweetness while chopped fresh sage and thyme bring earthy, savory flavor.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Turkey wings or drumsticks
  • 2 lb turkey wings or drumsticks Use bone-in wings or drumsticks for best flavor.
Onion
  • 1 large onion Quarter for roasting.
Carrots
  • 2 carrots Chop for even roasting.
Celery stalks
  • 2 celery stalks Chop for even roasting.
Olive oil
  • 1 tbsp olive oil For roasting vegetables.
Chicken broth
  • 6 cup chicken broth Combined with cider during simmering.
Apple cider
  • 1 cup apple cider Adds sweet-tart flavor to the stock.
Butter
  • 6 tbsp butter Base for the roux.
All-purpose flour
  • 0.5 cup all-purpose flour Used to thicken the gravy into a smooth texture.
Fresh sage
  • 2 tbsp fresh sage Chopped; cooked briefly in butter.
Fresh thyme leaves
  • 1 tsp fresh thyme leaves Leaves only; add with sage.
Apple cider vinegar
  • 1 tbsp apple cider vinegar Balances richness at the end.
Salt and pepper
  • 1 salt and pepper Season to taste after thickening.

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 saucepan

Method
 

Roast and simmer stock
  1. Preheat oven to 425F. Toss turkey wings, quartered onion, chopped carrots, and chopped celery with olive oil, then roast for 45 minutes until deeply browned.
  2. Transfer the roasted turkey and vegetables to a pot with chicken broth and apple cider. Simmer for 30 minutes, then strain and keep the stock for the gravy.
Make the 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 so the roux cooks evenly without burning.
  3. Gradually whisk the strained stock into the roux in a steady stream. Simmer for 8-10 minutes, whisking often, until thick and smooth.
  4. Stir in apple cider vinegar and season with salt and pepper. Taste and adjust seasoning to your preference.
Cool, refrigerate, and reheat
  1. Cool the gravy, then refrigerate up to 3 days. Reheat over medium heat, whisking until smooth, and whisk in pan drippings if you have them.

Notes

For the silkiest gravy, strain the stock well and add it gradually to the roux while whisking to prevent lumps. Refrigerate leftovers in a covered container up to 3 days; freeze only if needed for longer storage (thaw overnight in the fridge and rewarm, whisking to restore texture). For a lighter option, use half butter and half olive oil for the roux while keeping the same flour amount to maintain thickness.