1-First, remove the giblets from the turkey cavity, rinse them under cold water, and refrigerate until needed. Place the giblets and neck in a saucepan, cover with water, and bring to a boil, then simmer for 1 hour.

2-After simmering, remove the giblets from the water, reserve the liquid if you want, discard the liver, and finely chop the remaining giblets and meat from the neck.

3-Once your turkey is roasted, pour the drippings into a bowl and let the fat separate; skim most of the fat from the top.

4-In a large saucepan, combine 1 cup of the drippings with 1/2 cup of all-purpose flour to form a roux, stirring over heat until it turns golden brown.

5-Gradually whisk in 4 cups of chicken broth along with an additional 1 cup of drippings. Continue cooking for 5 to 8 minutes, whisking constantly, until the mixture thickens.

6-Stir in the chopped giblets and adjust the consistency by adding reserved giblet broth or a slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon water if needed.

7-Finally, season with salt and pepper to taste and serve the gravy warm.