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Melt butter over medium high heat in medium saucepan.
Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
Gradually add in turkey drippings or stock in a steady stream, whisking constantly, then add apple cider.
Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes.
Stir in sage and season with salt and pepper to taste.
Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.