Boil turkey neck with chicken stock, cool and strain.
Remove turkey from oven and place on cutting board to rest.
Remove rack from roasting pan.
Pour off juices into a measuring cup.
Skim fat and return about 6 tbl to roasting pan. If you don't have this much, add some butter. Place roasting pan over 2 burners and bring up to heat. Add 6-8 tbl flour. Brown flour and add stock, stirring constantly, scraping pan. Bring to a boil. Season with salt, pepper, and thyme.