Here's a turkey giblet gravy recipe from the Nov/Dec 2001 issue of Cook's Illustrated:
- Turkey giblets and neck cut into 2" pieces
- 1 medium carrot, cut into 1" pieces
- 1 celery rib, cut into 1" pieces
- 2 small onions, chopped coarse
- 6 garlic cloves, unpeeled
- 3-1/2 cups chicken stock or canned low-sodium chicken broth (two 14-1/2 ounce cans)
- 2 cups dry white wine
- 6 sprigs fresh thyme
- 1/4 cup all-purpose flour
- Salt & ground black pepper
Heat oven to 450*F. Place turkey trimmings, carrot, celery, onions and garlic into a roasting pan. Spray lightly with Pam and toss to combine. Roast, stirring every 10 minutes, for 40-50 minutes.
Remove from oven, place on stove burner at high heat; add chicken stock and bring to a boil, scraping browned bits from the bottom of pan with a wooden spoon.
Transfer contents to a large saucepan. Add wine, 3 cups water, and thyme; bring to a boil over high heat. Reduce heat to low and simmer until reduced by half, about 1-1/2 hours. Strain stock into large measuring cup or container. Cool to room temp, cover with plastic wrap and refrigerate until fat congeals, at least 1 hour.
To finish gravy, skim fat and reserve the fat. Pour stock through fine-mesh strainer to remove remaining bits of fat; discard bits in strainer. Bring stock to simmer in medium saucepan over medium-high heat. In a second saucepan, heat 4 tablespoons reserved turkey fat over medium-high heat until bubbling; whisk in flour and cook, whisking constantly, until combined and honey-colored, about 2 minutes. Continue to whisk constantly, gradually adding hot stock; bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Season to taste with salt & pepper and serve.
May be refrigerated up to 3 days; reheat in saucepan over medium heat until hot, about 8 minutes.
You can probably find a ton of other giblet gravy recipes on the Internet using a search engine.