The gravy follows the general theme of the Turkey-Giblet pan gravy recipe in The New Best Recipe cookbook. It's really a multi-step timeline but I'll condense it all together.
1. (The day before) Take the neck and backbone from the turkey and put them in a heavy bottomed pot. Add about 1/2 an onion and cook, covered over medium heat for 20 min - until the juice starts coming out. Add 1 qt chicken broth and 2 cups water and simmer for 30 min. Strain out the turkey bits and put in a tupperwear overnight.
2. (while the turkey cooks) - skim the fat off the top of the container and put into a pot to heat to boiling. In a separate heavy bottomed pot melt 4 tbs butter. Add 1/4 cup flour and whisk constantly to make a roux. Keep wisking and cook over medium until it browns - about 10 min. Add 1 cup of the hot broth and mix like crazy until smooth. Add remaining broth and cook ~ 30 min until thickened. Set aside to wait for the turkey to come out.
3. (After turkey comes out): Strain all the juices from the bottom of the pan into the gravy. Squish the veggies in the colander to make sure you get all the goodness out. Bring gravy back to a boil and reduce for about 10 min while you get everything else ready
4. Ladle over mashed potatoes and realize life is good.
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