Drain the liquid from the pan in which the turkey was roasted. Take the fat, strain the latter through a fine sieve. Return the strained fat to the dripping pan and place on the range. Add the flour, stir to a smooth paste and brown richly, being careful not to burn the mixture. Then pour on slowly while stirring constantly, the stock (in which the neck, pinions and giblets were cooked). Bring it to the boiling point, and season to taste. Chop the giblets very fine, first removing the tough parts of the gizzard; then reheat them in sauce, and serve.