Start by placing the rinsed giblets and neck into a medium saucepan. Cover them with water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 45 minutes to 1 hour.

After simmering, remove the giblets and neck from the water and allow them to cool slightly. Chop the giblets into fine pieces and pull the tender meat from the neck bones.

Once your turkey is roasted to golden perfection, carefully pour the drippings into a heatproof pitcher or bowl and allow the fat to rise to the top.

In the roasting pan, heat the fat over medium heat until shimmering. Sprinkle in ½ cup of flour while whisking to form a roux. Cook until deep golden brown, releasing a nutty aroma.

Gradually pour in the reserved turkey drippings and broth while continuously whisking to avoid lumps. Bring to a gentle boil and whisk as the gravy thickens.

Stir in the finely chopped giblets and any meat pulled from the neck. Season with salt and pepper to taste.

Once the gravy reaches your desired thickness, remove it from the heat and serve over your sliced turkey.