I love giblet gravy, and firmly believe that the only proper gravy to serve on Thanksgiving has tasty mystery bits. Be brave, use all parts of the turkey this year, and try your hand at making the best gravy in the world.
This is my version of the giblet gravy my grandaddy would make every year for Christmas. Feel free to modify; this is just a starting point, and everyone's tastes differ. (For example, while you can puree giblet gravy for a smoother texture, I like my chunks large enough to be fun, tasty, and identifiable.) Leave a comment and let me know how it goes!
Step 1: Saute Giblets
Remove the giblets from your bird.
The main body cavity usually houses the neck and tail; a bag of smaller parts may be in the chest cavity or tucked under the skin at the neck. This smaller bag should contain a liver (the big purple blob), the heart, and the gizzard.
Dump the lot into a hot, oiled pan with some pepper and a bay leaf. When you've browned the bits on all sides add a coarsely-chopped onion or two and stir.