Turkey necks are readily available leading up to Thanksgiving. I buy a few, add veggies and make a stock. I simmer for hours, watching the water level, and adding sherry, or wine, whatever I have on hand. I then strain it and freeze. I make a butter/flour roux, add my pan drippings, and stock, then adjust the seasonings as necessary. Family likes it strained, with nothing in it. My mom would make it like this, except she would add shredded turkey neck meat to hers.