Pour the fat and juices from the turkey roasting pan
into a measuring cup. Skim off 1/4 cup of fat and return
it to the pan. Blend 1/4 cup flour into the fat. Cook and
stir til frothy. Remove from heat. Add giblet broth to the
meat juice to make 2 cups. Pour part into the pan,
swish to scrape up bits.
Pour in the remaining liquid.
Blend til smooth. Return to heat, stir til thickened. Add
salt, pepper, giblets, and boiled eggs.