First of all, turn on the burner and put a large pot on it. Put in approximately a half gallon of water, and boil the giblets.
Cook it for a while. It may take some time, but you need to make sure that it is completed boiled. Remove giblets from the broth smoothly. Cover the broth and set aside.
Now, it is the time to neatly remove all the drippings from around the turkey. Put the drippings in a large bowl, making sure that it is big enough for the giblet broth and drippings.
Increase the heat and bring the drippings to the boil. Now, add a quarter cup of self-rising flour. It is very important to use whisk wire at this stage. Keep stirring constantly, not letting the flour mixture clump.
You need to make a crucial decision here. If you feel that the mixture is still thin, a little more flour can be added to get the desired paste.
Add the giblet broth to the mixture. Again, the usage of whip wire comes into play. Use your left hand, if you feel that the right one is tired. Keep stirring while adding the broth because it is extremely important.
To avoid lumps, you need to move your hands continuously. Bring the whole mixture to the boil, letting it get thickened.
Now, add salt and pepper as per your taste. Since the material inside the pot is thick, you need to stir well to ensure the ingredients are equally distributed. Simmer for a while before pouring the gravy into a large bowl.