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Brown the parts (optional but recommended): For a deeper flavor and richer color, heat 1-2 Tbsp. of oil in a saucepan. Sear the turkey neck and giblets over medium-high heat until browned on all sides (about 5-8 minutes). You can also roast the neck and aromatics in the oven at 350ºF-450ºF until browned before adding to the pot.
Simmer the stock: combine the browned (or raw) turkey parts, aromatics, and liquid in a large pot. Bring to a boil, then immediately reduce the heat to low. Simmer, partially covered, for 1.5 to 2 hours. Skim any foam that rises to the top during the first 30 minutes for a clearer stock.
Strain and Reserve: Strain the liquid through a fine-mesh sieve into a bowl, discarding the vegetables and turkey parts (unless you plan to use the meat in the gravy). You should have about 3 to 4 cups of liquid. If you have more, boil it down to concentrate the flavor.
Making the gravy: Use the golden rule of gravy (1:1:1). For every cup of stock/broth, you need 1 Tbsp. of fat (pan drippings, or butter) and 1 Tbsp. of flour. Make a roux, letting the flour cook for 1-2 minutes (removes the raw taste). Slowly whisk in the liquid. Simmer for 3-5 minutes until thickened. Season at the end (salt, pepper, pan drippings, herbs).