In medium saucepan, boil 2-3 eggs until hard boiled. Set aside. In saucepan, boil giblets from turkey (neck, heart, liver and gizzard) until well done (about 45 minutes). Remove giblets from water and set aside with boiled eggs. Let cool before pulling meat into small pieces. Chop eggs.
To the cooled broth in saucepan, add salt and pepper to taste.
Mix about 1/4 cup cornstarch to about 1 cup of cooled broth in small bowl. Mix until smooth. Bring saucepan broth to high boil. Slowly add cornstarch mixture into broth, mixing well until smooth. Add chopped eggs and giblets pieces and simmer until gravy is desired thickness.
Turkey (about 15 pounds). Thaw, then remove giblets. Wash well. Line large pan with foil. Salt and pepper inside of turkey. Grease turkey outside with bacon grease. Salt and pepper outside. Wrap tightly in foil. Bake at 375°F for about 3 1/2 hours. Baste every 45 minutes.
