For simple giblet gravy, organize 1 bag of giblets, the drippings of a roasted turkey, 4 cups low-sodium chicken broth and 5 to 6 tablespoons of flour. Keep salt and pepper handy. Deglaze the roasting pan, and then develop the gravy in the roasting pan with the broth, seasonings and chopped, cooked giblets, whisking constantly.
In a large saucepan, cover the giblets with water, and boil them for 20 to 25 minutes, or until cooked completely. Remove and cool the giblets, but reserve the water. Deflesh any bones and the neck, and chop the giblets as finely as desired. Once the turkey has been removed from the roasting pan and tented with foil, empty the drippings into a separate container. Place the roasting pan on top of the range, preferably straddling two burners. Allow the fat to separate from the drippings, and ladle it into another bowl.
With the pan atop the burners, raise the heat to medium-high, and add the flour and some of the reserved fat, whisking up any browned bits stuck to the bottom. Once the roux turns golden brown, add the chicken stock gradually, again whisking constantly and vigorously throughout. To control texture, add some of the reserved giblet water to thin or some of the drippings to thicken. Add the chopped giblets to the pan, reduce further if desired, and taste for seasoning.