Place reserved turkey neck, heart and gizzard into large saucepan.

Add 6 cups water, 3 1/2 chicken broth, carrots, onion, celery and bay leaf.

Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours.

Strain turkey stock into bowl, reserve turkey neck and giblets.

Pull meat off neck.

Chop neck meat and giblets.

Melt 5 tablespoons butter in heavy large saucepan over medium heat.

Add 5 tablespoons all purpose flour and whisk 2 minutes.

Gradually whisk in turkey stock, cream and up to one cup reserved turkey pan juices (juices are salty, so add according to taste).

Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes.

Add chopped turkey neck meat and giblets.

Season to taste with pepper.