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Make Ahead Cider and Sage Gravy

Make Ahead Cider and Sage Gravy is a classic American pan gravy made with roasted turkey wings, cider, and a sage-thyme roux for a glossy, silky finish. Roast for deep browning, simmer into stock, then thicken to smooth gravy you can refrigerate and reheat.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

Roasted turkey and vegetables
  • 2 lb turkey wings or drumsticks
  • 1 large onion
  • 2 carrots
  • 2 celery stalks
  • 1 tbsp olive oil
Stock and cider
  • 6 cup chicken broth
  • 1 cup apple cider
Gravy base
  • 6 tbsp butter
  • 0.5 cup all-purpose flour
  • 2 tbsp fresh sage chopped
  • 1 tsp fresh thyme leaves
  • 1 tbsp apple cider vinegar
  • 0.5 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast the turkey stock base
  1. Preheat the oven to 425°F, then place the turkey wings or drumsticks, quartered onion, chopped carrots, and chopped celery on a sheet pan with the olive oil. Roast for 45 minutes, until deeply browned, watching for dark, caramelized edges.
Simmer and strain stock
  1. Transfer the roasted turkey and vegetables to a Dutch oven and add the chicken broth and apple cider. Simmer for 30 minutes, then strain the mixture and keep the stock for thickening.
Make the sage-thyme roux
  1. Melt the butter in a saucepan, then add the chopped fresh sage and the fresh thyme leaves. Cook for 1 minute, stirring, until fragrant and lightly sizzling.
Thicken the gravy
  1. Whisk in the all-purpose flour and cook for 3 to 4 minutes until the roux turns golden brown. Keep whisking to avoid scorching.
  2. Gradually whisk the strained stock into the roux, then simmer for 8 to 10 minutes until thick and smooth. Maintain a steady simmer so the gravy thickens evenly.
Finish, cool, and reheat
  1. Stir in the apple cider vinegar, then season with salt and pepper to taste. Taste and adjust seasoning for balance.
  2. Cool the gravy completely and refrigerate up to 3 days. Reheat over medium heat, whisking well and adding pan drippings if you have them to boost richness.

Notes

Pro tip: strain thoroughly for a smoother gravy texture, then whisk during reheating to fully loosen any gelled thickness from the fridge. Refrigerate in an airtight container up to 3 days; freeze is not recommended for best texture. For a dairy-light option, use a plant-based butter in the roux and choose a dairy-free broth option if needed.