I would really watch that grease that comes off of the turkey from the skin, and eliminate it from the gravy. If you really want to try gravy with the fat in it, then I suggest you take a couple of fiber capsules before you eat.
I'd also suggest avoiding packaged gravy mixes. If you read what's in them, you'll find a lot of things that are triggers for many IBS sufferers.
As for seasoning the turkey... when I cook one, I usually only use salt and white pepper on the skin. However, inside the cavity of the turkey I put about half of an onion quartered and some pieces of celery, sometimes some fresh parsley sprigs also. This helps flavor the turkey and also the pan juices. Discard the veggies when you're ready to carve the turkey.
Given you plan to put some chicken broth in the bottom of the pan, you could also put a little onion, celery, parsley, etc. in the pan broth. If you want more seasoning than salt and white pepper, then sprinkle the turkey with a little poultry seasoning when you put it in the oven. I personally don't find basting turkeys necessary at all, and doing so flushes the seasonings off of the turkey.
When it's time to eat, also be careful when it comes to the dark meat (my favorite, by the way!). The dark meat has a lot more fat in it than the white meat does.
Have you thought about making some stuffing on the side? You can make this with dried french or sourdough bread crumbs, onion, celery, and parsley, moistened with some low fat chicken broth, the whites of two eggs, and a little poultry seasoning. The veggies need to be chopped small and sauted just a little in a pan lightly sprayed with Pam (or similar) before tossing with the egg whites and chicken broth. This can then be put in a casserole and baked at 375 degrees until hot and slightly browned on the top. Yum!
Best of luck and an enjoyable meal on your birthday. You've really made me hungry for Thanksgiving dinner! 
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Senior female, IBS-D, presently stable thanks to Heather & Staff
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Re: since we have lots of real potatoes..
