Heat oven to 450 and in a roasting pan place Turkey giblets, carrot, celery, onions, and garlic. Roast stirring occasionally 40-50 mins.

Remove roasting pan and place over burners on high and add chicken broth. bring to a boil scraping up all browned bits.

Transfer contents to a large saucepan, add wine, 3 cups water and thyme bring to a boil simmer and reduce liquid by about half. It's about 1 and a half hours. strain stock into large measuring cup,cover and cool in fridge till fat congeals. at least 1 hour.

To finish gravy, skim fat from stock using soup spoon, pour stock through fine mesh strainer to remove remaining fat discard bits in strainer. heat stock in microwave to just about boiling. add 4 tablespoons unsalted butter to saucepan until bubbling then whisk in flour and stir constantly till fragrant and nutty. whisk in hot stock and bring to a boil. simmer about 5 mins to thicken. season to taste with salt and pepper.