Ditto. I love liver, and I ate the (small piece of – what’s with that) liver that was inside the turkey, but I don’t like it in gravy.
I make broth from the neck, heart, and crop, with just water and salt, and let it simmer while the turkey is cooking, and I guess up until I make the gravy. I pick the meat off the neck, chop up the heart, and trim the remaining gristle off the crop, but chop up the meaty part. And add all of those to the gravy after I’ve made it.
My gravy was almost a disappointment this year. I roasted the turkey, poured off the drippings, added some flour and browned it a bit while scraping the bits and pieces off the pan, then added back some of the fat to make a rou. Then I carefully poured in the broth and whisked well. Put it all in a pot and added the giblets. Salted to taste. And it was…kinda bland.
Right before we packed it up to take to my mom’s, I realized that I’d never added the rest of the pan drippings! So I skimmed off the rest of the fat and stirred them in. Gravy saved! It’s actually an excellent gravy this year.