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Apple Cider Turkey Gravy (Make-Ahead Thanksgiving Recipe!)

This Apple Cider Turkey Gravy is the ultimate make-ahead Thanksgiving lifesaver! Make it days ahead and reheat on Thanksgiving Day—no last-minute stress while the turkey rests. Your guests will ask for the recipe!
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Servings: 4 cups
Ingredients Method

Ingredients
  

For the Turkey Stock:
  • 4-6 turkey leg quarters depending on size
  • 1 tablespoon olive oil plus more for roasting
  • Salt and freshly ground black pepper to taste
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 large carrots cut into chunks
  • 2 stalks celery cut into chunks
  • 1/2 white onion quartered
  • 2 fresh sage leaves
  • Water to cover
For the Gravy:
  • 2 cups apple cider
  • Reserved turkey drippings from roasted parts
  • 3 tablespoons all-purpose flour
  • 3 1/2 cups turkey stock from above
  • Salt and pepper to taste

Method
 

Step 1: Roast the turkey parts
  1. Preheat your oven to 375°F (190°C). Place turkey legs and wings on a heavy baking sheet. Rub lightly with olive oil and season generously with salt, pepper, and lay the rosemary and thyme sprigs on top.
  2. Roast until golden. Roast in the preheated oven until the turkey parts are deeply golden brown, about 45 minutes. The darker the color, the richer your stock will be! Reserve all the drippings from the pan. Discard the herb sprigs.
Step 2: Make the turkey stock
  1. Transfer the roasted turkey legs and wings to a large stock pot. Add the carrots, celery, onion, and fresh sage leaves. Cover everything with water—about 1 inch above the turkey parts. Bring to a boil over high heat.
  2. Reduce heat to low and simmer gently for 3 to 4 hours, skimming any foam or impurities from the surface occasionally. The stock should be rich, golden, and deeply flavorful. Strain through a fine-mesh sieve and discard all the solids. You should have about 4 cups of stock.
Step 3: Reduce the apple cider
  1. While the stock simmers, pour the apple cider into a small saucepan. Simmer over medium heat until reduced by about half (you'll have about 1 cup). This concentrates the apple flavor and adds sweetness. Set aside.
Step 4: Make the roux
  1. After roasting the turkey parts, scrape up all the browned bits from the baking sheet—this is pure flavor! Transfer the drippings and browned bits to a medium saucepan. Add 1/2 cup of the turkey stock and cook over low heat.
  2. Sprinkle 3 tablespoons of flour over the drippings, whisking constantly to form a smooth roux. Cook for 2 to 3 minutes, whisking continuously, until the roux is lightly browned. This step prevents a raw flour taste in your gravy.
  3. Slowly whisk in 3 cups of turkey stock and the reduced apple cider, adding about 1 cup at a time. Whisk constantly to prevent lumps. The gravy will thicken as you add the liquid.
Finish: Simmer and season
  1. Once all the liquid is incorporated, simmer the gravy gently for 5 to 10 minutes to meld the flavors. Taste and season with salt and pepper as needed.
  2. Use immediately, or let cool completely and refrigerate for up to 2 days, or freeze for several weeks. Reheat gently on the stovetop, whisking to restore smoothness.