Here's how I make the giblet gravy with eggs. Use the giblets (you know those organs inside the turkey) and the neck. Put into large saucepan and add salt and pepper, and 2 cans chicken broth, bring to boil. Lower to medium simmer and cook at least 1 hr. (be sure to watch broth and add more if it cooks down) After giblets are cooked, remove from saucepan, allow to cool, and chop into medium sized dice. Take the meat off the turkey neck, chop. Return all giblets to saucepan with the cooking liquid it was boiled in and add 4 or 5 chopped hard boiled eggs. Add drippings from the pan the turkey was cooked in (after skimming off all fat). Bring back to a fast simmer and thicken with flour and milk. (yes, milk) I don't measure the flour and milk, just have always watched my Granny and Mom but I'm sure you all know to make a thickening for gravy. We are all Southerners from Oklahoma and Tennessee and I guess it's a southern thing....LOL