Cook giblets and neck in large pan of water. Boil. Do this the night before. Discard neck and giblets. Pour juice into grease/fat separater. Reserve broth, disguard fat.

Save several cups of broth from the cooked turkey.

Make a mixture with 1/2 - 3/4 cup flour and cooled turkey broth. Heat until begins to thicken, add more reserved turkey broth until the preferred consistancy.

Add salt and pepper to taste. Once gravy is the desired thickness add chopped boiled eggs.

My mother's side of the family always chopped up the giblets and returned to the gravy. My family doesn't like for me to do that.