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Sounds good - but I wonder if you might be a bit on the greasy side? Did not see where you pour off the excess fat from the cooked bird -
Instead of doing all the neck / giblets etc under the bird, I do mine on the cooktop and let it simmer most of the day, adding water as needed. Then when the bird is lifted out of the pan, I pour all the liquids into a fat separator, and then use a little Pinot Noir on the bottom to de-glaze the pan and loosen the dried crispy bits....
I use a mason jar with lid and cold water to mix the flour (removes ALL the lumps) after you shake vigorously. Then, the strained giblet water gets added back to the pan with the Pinot, then the flour mix to thicken, and maybe a little Kitchen Magician to darken, and stir constantly while the flour thickens. This is a good job for an eager helper while you carve the bird.
Best wishes for a great Holiday everyone -
td
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