"2 Questions about the gravy -

1) Regarding the turkey neck, is it raw when we add it to the mixture and bring to a boil or should I cook it in the oven and then add to mixture and bring to boil?

2) About the quantities of liquid when making the gravy. I need a total of 4 cups of the turkey juices from the cooking process and the neck is cooked in that mix. Then in another pan I mix the butter, flour, 1 cup wine until reduced. Then I whisk in the 4 cups of the turkey sage stock with the wine reduction until it's smooth. So when it's all said and done, it should be roughly 4.5 cups of gravy? Is that right?

First turkey I'm preparing for my family...wish me luck :)