I will reluctantly bow to superior technical knowledge about the temperature for killing salmonella. I still maintain that a turkey's temperature will rise by about 10%, not 20%. If you remove it at 150, and dome it with foil to rest, the lowest temperature of any part of it should reach 160-165.
I must however say that if some virulent salmonella strains must be taken to a steady 165, the appropriate solution to the problem is to stop eating whole roast turkey, because you're doomed to a dry bird. It's essential, furthermore, to bear in mind that "in this day and age" here means "in this ludicrous food production-distribution system run by ruthless thieves." There is no reason whatever that our poultry supply should be consistently tainted. Japanese chicken places commonly serve raw chicken sashimi in the cooler months, and there is almost no incidence of salmonella. Eggs off the grocery store shelves here are regularly used raw, especially for children and elderly people who are feeling under the weather and need a little pick-me-up. What's more, the eggs are cheaper here than in the US. If salmonella is such a serious problem as you say (and I believe you), the appropriate solution is to demand change from the food production-distribution systems, and the way to do that is to stop eating their poultry until they fix things. Just raising the temperatures ever higher and suggesting that that's the safe thing to do implies that there is something inevitable about this situation, which gives license to poultry ranchers to continue unsafe and unhygienic practices.
Here I must disagree, on three counts.
1. A roux thickener works fine, but it takes a modicum of skill to make a roux-based gravy rapidly and not have it come out gluey or lumpy, especially if you must first remove the fat from the juices with a separator. Without decent technique, the only way to ensure that this works properly is either to use the juices as-is or just strained or to let the turkey sit for quite a long time. The reason, of course, is that to get your roux-based gravy to be perfectly free of any floury taste it is necessary to cook it at a simmer for half an hour or more. The result for many home cooks is dreadful: the liquid isn't separated, making the gravy greasy, and the roux isn't fully cooked, either before or after the addition of liquid, so it is also gluey and often lumpy.
2. A gravy made as I suggested, even without the thickeners, should nap adequately because of the gelatin and caramel thrown off by the roast. Adding thickeners such as butter, beurre manie, and roux primarily adds fat and (in the latter two cases) makes the gravy non-translucent. But given that you are serving things like stuffing, adding a bunch of fat to gravy isn't necessarily desirable, and to my mind a transparent or translucent gravy looks much superior to an opaque one.
3. Cornstarch, potato starch, and arrowroot as thickeners work extremely well, add no fat or flavor, and unless greatly overused are not prone to gummy or gluey results. They are also very quick: stir 1 Tb starch into 1/4 cup cold stock until smooth, then pour into the simmering liquid and stir continuously for 30 seconds to a minute, and you're done.