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Make Ahead Cider and Sage Gravy

Make ahead cider and sage gravy with roasted turkey wings for a deeply browned, glossy pan-style gravy. Simmered with apple cider and finished with herbs for a thick, smooth texture you can reheat fast.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Turkey stock base
  • 2 lb turkey wings or drumsticks Use wings or drumsticks for rich roasted flavor.
  • 1 large onion Quartered.
  • 2 carrots Chopped.
  • 2 celery stalks Chopped.
  • 1 tbsp olive oil For roasting.
  • 6 cup chicken broth Added for simmering.
  • 1 cup apple cider Added for simmering.
Herb gravy roux
  • 6 tbsp butter For the roux.
  • 0.5 cup all-purpose flour Used to thicken; measure by spoon-and-level.
  • 2 tbsp fresh sage Chopped.
  • 1 tsp fresh thyme leaves Fresh leaves only.
  • 1 tbsp apple cider vinegar Added at the end to brighten flavor.
  • 0.25 salt and pepper to taste Season to your preference.

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 saucepan

Method
 

Roast the turkey and vegetables
  1. Preheat oven to 425F. Toss turkey wings, onion, carrots, and celery with olive oil, spread on a sheet pan, and roast for 45 minutes until deeply browned.
Simmer and strain the stock
  1. 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.
Make the sage-thyme gravy base
  1. Melt butter in a saucepan over medium heat. Add sage and thyme and cook for 1 minute, until fragrant.
  2. Whisk in flour and cook for 3-4 minutes until golden brown. Keep whisking to prevent dark spots.
Thicken the gravy
  1. Gradually whisk the strained stock into the roux. Simmer for 8-10 minutes, whisking as needed, until thick and smooth.
  2. Stir in apple cider vinegar and season with salt and pepper to taste. Simmer 1 additional minute to integrate flavors.
Cool, refrigerate, and reheat
  1. Cool the gravy to room temperature, then refrigerate up to 3 days. Reheat over medium heat, whisking and adding pan drippings if you have them.

Notes

Pro tip: Strain well and whisk continuously when adding the hot stock to keep the gravy silky. Refrigerate in a covered container up to 3 days and reheat on the stove over medium heat, thinning with a splash of broth if needed; freezing is not recommended for best texture. For a dairy-free option, substitute olive oil or a plant-based butter for the butter, then whisk as usual to form the roux.