To ask for an idiot proof turkey gravy or stock recipe with these ingredients?

[AngeloMysterioso]

I mean I know AIBU for posting this in AIBU but I’m desperate and I don’t want to fuck it up. Trying to get some stuff done tonight so I’m not whirling around like a blue arsed fly tomorrow!

I have:

giblets (photo added cos I’m not sure what exactly is in the bag, I can make out the neck but the rest is meaty mush)
red onions
white onions
leeks
carrots
celery
fresh parsley, thyme and rosemary
black peppercorns
cardamom pods
cloves
all spice berries
star anise
garlic
Vegetable and beef oxo cubes (but annoyingly not chicken)
bisto turkey gravy granules
unopened but out of date bag of plain white flour
bottle of port
Bottle of red Bordeaux

Help!!

I make a roux with the juice of the meat and some plain flour then add water to taste from the boiled veg, an oxo cube or two and some gravy browning.

Do not put star anise in your Christmas gravy. Whatever Jamie Oliver says.

Also don't put the liver in the sauce, it makes it bitter ! I did that today just use the neck, and fry that off with an onion, carrot etc add stock, simmer and thickening agent

Don't put cloves, star anise, and cardamom in ! That would be a crazy gravy

Well, this is the first time for me, but in Delia we trust. I reckon you have all the right ingredients. So far I’ve made the giblet stock (giblets in a pan with one onion, halved and 900 ml water. Brought to simmer, ‘scummy’ bits skimmed off, one carrot, halved lengthways, couple sticks celery, 1 bay leaf, 6 peppercorns, salt, few sprigs parsley added and simmered for approx 2 hrs. Seems quite tasty). Tomorrow once the turkey is roasted I plan to make ‘normal’ gravy - I’ll use the roasted meat juices, skim off any fat, probably add a bit of cornflour and maybe a stock cube, and the giblet stock I’ve made. Hopefully it will turn out alright and make enough. If I need to extend it I have a packet of posh fresh chicken stock in the fridge and may slosh in some wine. Good luck OP! Blue arsed fly sounds about me today, am hoping I’ve done sufficient prep to maybe be slightly less so tomorrow….

Oh btw Delia said to rinse the giblets first. That wouldn’t have occurred to me otherwise.

Well, I always make gravy as my mother did.
Wash turkey and stuff, wash giblets and put in roasting pan. Lay bacon over turkey so it doesn't dry out. Bung lard on top unless you have dripping from previous roasts. Add water around bird and cook, baste etc..
Remove turkey and giblets. Drain off as much fat as you can. Scrape bottom of pan into juice remaining in roasring tin and then place pan on lit oven ring. Add maybe a pint of water you have boiled veg in, eg sprouts, cauli etc. As it warms mix in a loose paste of 2 tbs Bisto and 3 of cornflour mixed with water. Bring to the boil until thickened. This is original Bisto powder not gravy mix.

Don't ever wash chicken or turkey, it's the best way of spreading food poisoning bacteria around the kitchen. If you cook it properly bacteria will be killed by the heat.

Next year @AngeloMysterioso may I gently suggest you find your local M&S and purchase "Turkey Gravy". One tub does 4 people. Jazz it up by hesting in the turkey tin, fat drained off and a slug of white wine or sherry.

Roast the neck and collect the drippings. Use those drippings as the base for your gravy.

use the other parts along with the carrots, celery, and onion to make a good stock.

deglaze the pan with some white wine.

add flour and some butter if there is not enough fat already in the pan to make a roux.

once that cooks, add stock to the pan and cook until thick.

then take out one cup and let cool. Use an ice cube to speed it up. Mix in some of the fresh thyme and rosemary. You don’t mention having cream, but if you have some, add about 1/4 cup to add to the richness of the gravy.

then add this back to the full pan of gravy