1. Start by taking the giblets from the packaging and placing them in a bowl, refrigerate only the liver for about 30 minutes before you use it
2. Next, add in your aromatic herbs, which include parsley, smashed garlic, sage, fresh thyme, celery, and bay leaf
3. Next, clean the carrot, chop it into bite sizes, and add it into the mix together with chopped onions
4. Next, add some turkey stock into the mix. You can also use chicken stock, vegetable stock, or water.
5. Here you can also add any other seasoning or  aromatics to give additional flavor to your gravy
6. Cook the giblets stock over medium heat until the mixture comes to a simmer, reduce to a simmer and continue cooking for about 1½ hour to 2 hours. While it cooks, prepare your roux
7. To an empty saucepan add 2 tablespoons of butter and heat up until it is melted
8. Next, add 2 tablespoons of flour to the melted butter, and cook until you get an even consistency and color, you should do this over low to medium heat to avoid burning your flour. Put it aside to cool
9. Go back to the stock and add the liver when just 30 minutes before it hits 2 hours
10. Turn off the heat after 2 hours, remove the giblets from the liquid to cool, also remove your herbs and veggies from the mix, you will need that giblet stock for your gravy
11. Grab 2 hard-boiled eggs, also strip the meat off the bony turkey neck and chop into fine pieces of meat, chop the rest of the giblets into small pieces too, including the eggs
12. Remove your whole turkey from the oven and deglaze the roasting pan with ¾ cup of water, scrape off all the caramelized particles from the pan as you would be needing that in your gravy
13. Strain the liquid from the deglazed pan, put it into a fat separator, and taste it before adding it to your sauce.
14. In the fat separator, combine the turkey drippings with the giblet stock you have. The fat should go to the bottom of the container
15. To your roux, add the stock you just combined. Be careful not to add the greasy bottom liquid.
16. Whisk everything, also use a spoon to mix the roux properly, and heat the sauce again for 10 minutes over medium heat
17. Add ½ cup of heavy cream and stir properly until everything is well incorporated to form an even color
18. Finally, throw in your chopped giblets and eggs, season with salt and pepper, stir and reduce to simmer for 10 minutes
19. Viola, Gravy is ready.

This delicious gravy recipe is creamy and delicious, it is the perfect gravy for Thanksgiving turkey, make sure you try it out. If you would like to see other recipe ideas, check out this video recipe.