Roast neck, heart, gizzard and wings in a shallow pan at 350° until very brown, about 2 hours. Remove from oven place in a large pot. Cover browned giblets and wings with water bring to a boil and simmer for 2 hours. Strain stock skim off excess fat. Add drippings from roasted turkey to stock add enough milk to make desired amount of gravy thicken with flour and milk for rich, brown turkey gravy.
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