I make gravy every year with the giblets and neck. My wife likes her turkey gravy thickened with cornstarch, while my oldest sister insists that flour is the better thinkener. So I use the pan drippings to make the flour-thickened gravy, and the turkey broth to make the cornstarched-thickened gravy.
To make a foolproof, well flavored broth, just heat a three-quart suacepan with 2 tbs. sunflower oil. Add the neck and giblets. Lightly brown. add 1/2 onion (sliced), 1 stalk of celery, sliced, and a quart of water to the pan. Bring to a boil. Turn down the heat, cover, and simmer for about 45 minutes to leach as much flavor from the neck and giblets as possible. Strain the broth through a fine wire mesh strainer and set the neck and giblets aside to cool. Return the broth to the stove and boil until the liquid is reduced by half. While it's boiling, finely chop the giblets and peel the meat from the neck. Add to the broth.
Finally, season with salt and pepper, a little at a time, and maybe some granulated garlic, again, a little at a time, until it tastes right to you. Thicken with a roux, or with a cornstarch slurry as you prefer.
This is not as time consuming as you would think, as you do other things while the broth is cooking. And It makes a truly deliscious turkey gravy. It has even move flavor than the brown-bits from the pan, and is way less greasy.
Seeeeeya; Goodweed of the North