• Remove turkey from the roasting pan and set aside.
• Place the roasting pan over 2 burners on medium heat and sprinkle flour and butter into the pan juices and whisk for 1-2 minutes until combined.
• Add one cup of stock and scrape the pan with a wooden spoon for another minute to incorporate all the bits that are stuck to the bottom.
• Add the rest of the stock (about 4 cups total) and bring to a simmer. Stir until thickened, about 8-10 minutes.
• Pour gravy through a fine mesh strainer into a bowl to make sure gravy is smooth.

Giblet Broth:

• Heat 1 tablespoon of oil in a medium size pot over high heat. 
• Sear giblets on each side till nice and brown (there will be some browning on the bottom of the pot but this is ok). 
• Remove giblets and add onions and celery and sauté for another 4-5 minutes until softened and starting to brown.  
• Add giblets back into the pot along with bay leaves and thyme sprigs and the 5 cups of water (use a wooden spoon to scrape the bottom and get the flavors incorporated). 
• Bring to a boil, reduce to a simmer and cook for 30 minutes, skimming the froth that develops, as necessary on the surface. 
• Pour though a fine mesh strainer and cool.