How do I make turkey gravy for Thanksgiving without giblets? My dad purchased two turkey breasts instead of a whole Turkey. I've been tasked with making the gravy, but my standby recipe calls for giblets (I saute them, cook them with store-bought chicken stock, strain the stock, make a roux and then add the stock to the roux). How do I make gravy with no giblets? How can I give the gravy a rich Turkey taste?