[sammyg2]

I slow boil the giblets and junk for at least an hour, until it is stinking up the house and the meat is falling off the bone.

I take out all the meat and separate it and chop it up into fine pieces. I drop some ice cubes into the broth until it cools enough to form a grease layer on top that is easy to spoon off.
I take that grease and put it in a sauce pan and add some grease spooned from the bottom of the turkey pan and sometimes I add butter as necessary to get enough fat. I add all-purpose flour to that and cook it until it's a medium tan.
I whisk in the strained broth from the giblets which makes it a little runny and thin, and then bring just to a boil. I add the giblet meat and let simmer for a few minutes, stirring regularly.

Now here's my secret:
I take out a few ounces of that gravy which is still pretty runny and mix it with half a packet or so of store-bought turkey gravy powdered mix. I usually cool the gravy down so I don't have to mess with tempering it to keep it from getting all lumpy. Then I mix it all back together and bingo.
That smooths the flavor out a little and gives just the right consistency.