How To Make Giblet Gravy

Fry or roast giblets and neck (and back if butterflying turkey). Fried in fat is the best.

Then simmer giblets with some broth, celery, onion, carrot, and seasonings. cook for 1 hour. Strain the giblets over a bowl, reserving the broth. Pour it back in the sauce pan. Chop the giblets, and remove as much meat as possible from the neck. 

Combine butter and drippings in saucepan, add flour, make roux and season. add one teaspoon soy.

Start gravy: Transfer about 4 tablespoons of pan drippings from the roasting pan into a separate saucepan. If you don't have enough, add butter to get to 4 tablespoons.
Cook gravy: When the gravy's thickness nears the right consistency for you, add the giblets, eggs, and salt and pepper to the gravy, and stir.