Boil, cool and peel eggs. Chop to approximately 3/8" pieces.
Place giblets and neck in a pot. Cover with water. Boil until done. Remove the giblets and neck and reserve the water.
Pick the meat off the neck. Dice the giblets and neck meat.
Mix 1 cup of flour with water reserved from cooking the giblets to make a thickener.
Add oil to a pot heated to medium. Add flour to make a roux. Add salt and pepper.
Reduce heat. Stir in turkey drippings until smooth.
Stir in thickener until smooth.
Stir in broth to reduce thickness as desired. Allow to come to a slow boil. NOTE: gravy will continue to thicken as it cooks so add a little more broth than you think.
Add salt and pepper to taste.
Stir in diced eggs and giblets. Return to a slow boil then remove from heat.