Ingredients
Equipment
Method
Roast the turkey and vegetables
- Preheat oven to 425F. Toss turkey wings, onion, carrots, and celery with olive oil, then spread on a sheet pan.
- Roast for 45 minutes at 425F until deeply browned, turning once if needed for even color. Look for caramelized edges and a dark, fragrant roast aroma.
Simmer and strain the stock
- Transfer the roasted turkey and vegetables to a pot and add chicken broth and apple cider. Bring to a gentle simmer and cook for 30 minutes.
- Strain the stock and keep it warm or set aside to cool slightly. The liquid should look amber and flavorful with no solids.
Build the sage gravy
- Melt butter in a saucepan over medium heat, then add fresh sage and fresh thyme leaves. Cook for 1 minute, stirring, until fragrant.
- Whisk in all-purpose flour and cook for 3-4 minutes until golden brown. The roux should look smooth with a toasted color.
- Gradually whisk in the strained stock, then keep it at a simmer for 8-10 minutes. Stir often until thick and smooth.
- Stir in apple cider vinegar, then season with salt and pepper to taste. The gravy should taste balanced—bright but not sharp.
Cool and reheat
- Cool the gravy, then refrigerate up to 3 days. Cover once cooled so it chills evenly.
- Reheat over medium heat, whisking until smooth and pourable. If you have pan drippings, whisk them in to boost turkey flavor.
Notes
For the smoothest texture, whisk the stock in gradually so no lumps form, then keep a steady simmer while it thickens. Refrigerate gravy in a sealed container for up to 3 days; freeze only if needed for up to 2 months (thaw overnight in the fridge, then reheat and whisk smooth). For a gluten-conscious option, use a 1:1 gluten-free all-purpose flour blend designed to replace wheat flour in roux.