I been volunteered to assist with an office lunch that will include a rotisseried turkey. The cook/CEO informs me that the drippings won't work for gravy. I am NOT eating turkey without gravy.

So far my plan is to ask for the gizzards, neck and pope's nose to be set aside for me to work with. Sear those, add some aromatics, deglaze with stock, simmer. Strain and use a roux to get it thick. Anyone have a better plan? Never done this before.