I’ve simply used the neck & giblets to make a strong broth, debone & fine dice the meat, which is used to make the giblet gravy.
With fried turkey, I prefer Cajun rice dressing. I use 1 Lbs each browned ground pork, browned ground beef, boiled & chopped chicken, boiled & diced chicken livers (retain broth).
Combine meat in a large brazier with 1 to 1½ cup each trinity (bell pepper, onion, celery; all chopped), minced garlic, Worcestershire sauce, some retained broth, Cajun seasoning, 4 to 6 bay leaves and simmer for a couple hours.
Add +/-one cup roux and additional broth to an almost school paste consistency. Simmer a while longer, adjust spice, remove bay leaves, then add chopped fresh parsley and chopped green onions. Simmer about another 15 minuets and mix 1/3rd meat gravy with 2/3rds cooked white rice by volume.
I’ve feed +/-30 people with one batch. It’s a LOT.
If you want it spicier, add cyanine pepper or Louisiana hot sauce to taste.
I mix and store it in a 24-quart deep roaster to keep it warm.
You can freeze the meat gravy and not use all of it at one time.
We add neck & giblets to the broth, too.....love it....and the aromas all afternoon....and the stuffing (versus dressing). Dryness of the turkey has never been an issue.
I’m too set in my ways to try to fry one and burn the back porch or lawn.