In case anyone wonders why your turkey comes with a neck inside:

The neck is an excellent cut of meat for making delicious homemade turkey gravy. It has just enough combination of meat, fat, bone, and ligament to provide a proper base for the sauce. it would otherwise be wasted meat.

There are a number of recipes for this but the general process is the cook the turkey first. Remove the turkey from the baking pan and transfer it to the cutting board so it can rest before carving.

In the used pan with all the turkey drippings in there, all caramelized and nice, you throw in the turkey neck and set it over heat so you can brown it a little in the rendered fat. You can also add additional ingredients like onions or mushrooms at this time. Just cut the onions very small. Once it is brown, you add like 4 cups of water, stir, and turn up the heat. After like 10-15 minutes... (as the bird has rested sufficiently), you remove the next and bones and leave only the little bits of meat which have fallen from the neck bone. Throw in some seasonins, such as thyme, black pepper, and salt. (Salt is important.) taste to get the salt right. Finally, over medium high heat, pour in a mixture of cornstarch and cold water, and whisk quickly to congeal it all into gravy.

The gravy will be perfect and piping hot just in time as the bird is being cut.