In a large sauce pot drizzled with olive oil over medium high heat, add turkey giblets and saute for about 10 minutes. Add veggies and continue to saute until browned. Stir in Xanthan gum , coat meat and veggies. Slowly pour in stock, mixing until fully combined. Bring to a boil stirring constantly until gravy begins to thicken and bubble.
Turkey giblets are usually found in a bag either in the cavity or neck cavity of your turkey. For my turkey, the neck was located in the cavity and the giblets bag was located in the neck cavity.
Squeezed the orange juice over the turkey and place them in the pan together with the vegetables. Cover the breast part with aluminum foil to protect it from drying out. Place on lower rack in the oven and roast the turkey for 3-4 hours depending on the size, about 30 minutes per 2 lbs (1 kg). Baste the turkey every hour with pan juices.