Prepare turkey according to instructions on wrapper, removing giblets and neck to use later for broth. Roast turkey until done according to poultry roasting chart or according to automatic timer in turkey. While turkey is roasting, simmer the giblets and neck in two quarts of water. When turkey is done, cool and removes all meat from the bones. Cut into small bite-sized pieces. Wrap carefully and freeze or refrigerate. Combine drippings from turkey, liquid used to simmer giblets and neck, and enough additional water to total 2 1/2 to 3 gallons, or enough to cover turkey carcass in a very large kettle (a cold-pack canner works well). Add turkey carcass and simmer for 2 to 3 hours, until all meat has come off bones and juices are extracted from bones. Broth can then be frozen or refrigerated until pie filling is made. Make pie crusts according to favorite pastry recipe. Cut into circles and fit into 4- or 6-inch tart pans. Bake. When cooled completely, remove from tins and freeze in a rigid container (a large plastic box does nicely). Make up one or two additional recipes of pastry; cut into fancy shapes with cookie cutters and bake to use for pie tops. About an hour before you are ready to assemble the turkey pies, remove pie shells from freezer and allow warming to room temperature. To make filling: Remove turkey from freezer and thaw completely. Combine turkey broth, Worcestershire sauce, Kitchen Bouquet, and sage-heat to boiling. Add potatoes, carrots, and onion, and cook until tender. Remove; cool and chop vegetables. Cover and set aside. Combine flour and cornstarch with enough water to make a paste, and add slowly to boiling stock; cook until thickened, stirring often. When thickened, gently stir in chopped vegetables, pimientos, peas, and turkey. Add salt and peripher to taste. Cover and keep hot until pies are assembled. To assemble pies for serving: Place a pie shell on individual plate. Fill with 1/2 cup of hot pie filling. Top each with a pastry shape and garnish with a sprig of parsley, if desired. The pies should be assembled on the plate they are to be served on, as they are not in their pie tins, and they will be too fragile to handle once they are filled. Serve immediately.