Note: Use any combination of 3 cups broth/drippings as you wish depending on how much your turkey yields. If not enough fat from the drippings, use ghee or grass-fed butter instead.

If incorporating the giblets, heat cooking fat in a saucepan over medium-low heat and add giblets. Cook for 15 minutes, stirring until giblets are browned.

Strain the giblets from the broth. Discard, or chop finely for later use if desired.

Heat a saucepan over medium heat and add in fat. Sprinkle cassava flour over fat, stirring constantly until the flour begins to brown to make a roux. Keep an eye out as cassava flour will brown faster than traditional wheat flour.

Slowly add in warm chicken stock while stirring to avoid lumps.

Bring to a boil and then reduce heat slightly.

Pour in turkey drippings and giblets (if using) and let simmer for about 10 minutes, or until gravy thickens.