My mom would simmer it on the stove and make soup out of it that we would eat before the main course. The turkeys I get seem to have only a neck. We cook it along with the bird and eat it along with the bird. With roasted chicken it is the same way except it has all the parts, gizzard, heart, liver and neck. Actually sometimes it has extras of those parts. I do toss the liver inside the bird while cooking and the other parts underneath the tail. We serve it all with the chicken. different folks have their favorite parts. My mom used to also use chicken parts to make soup.