I'm a turkey gravy fanatic. Starts a week before TG: 3 Turkey Legs, 2 pounds ground turkey, onion, carrots celery, lemon grass, water, simmer all day, strain, strain, strain, refrigerate all night. Next day remove solidified grease from the top, reduce all day to about 4 cups, cool, then freeze. Thaw the base day before TG. Once the turkey is cooked, take a jar with flour and cold base and shake good, warm the remaining then add strained drippings from turkey pan (I use one of them fancy grease separators) to the warm base, make roux in the final pan, add the cool contents of the jar, thicken more if needed. Makes rich, delicious gravy with plenty of left over which I portion into freezer bags after the big day. I don't use giblets in the gravy but I sweat them and use them in one of the dressings.