Place the turkey neck and the giblets from the bag in a 2 quart sauce pan.  Cover with water about 2/3 full and boil till well cooked to create the broth needed for the gravy, cook about 30 – 45 minutes.  For a trick, place 3 eggs in water and the hard boiled eggs that you will need will cook while the broth is being made.

Once neck is cooked, remove the pieces & eggs from the water.  Discard the neck and dice up the giblets to go back into the gravy, shell and slice the eggs and return to gravy, add 1 tsp. poultry seasoning, 1 tsp. sage and stir till well blended.  Next in a separate bowl take about 1/2 c flour and warm flour to make a roux, whisk till smooth(not runny and not lumpy thick).  Add while whisking to gravy juice and cook on med. heat while stirring till thickened.