This year I felt adventurous and decided to change up the way I make my gravy. Normally, I throw away the giblets and neck but this time I threw it into the bottom of the roasting pan along with some onions and celery. I got this tip from Jamie Oliver's website. The giblets and neck added a lot of flavor to the gravy and I will definitely add them to the pan the next time. Another tip I have for making gravy, which is my own tip, is to make a roux of butter and flour (1 tbsp butter and 1 tbsp flour) before adding the turkey broth to the pot. This will make the gravy a nice golden colour and will give it a smooth texture without lumps.