Tradition
 

Yes my mom always did this and so do I.

Have always made gravy with the neck, heart, liver. Mom used to call it giblet gravy. She'd cook up a broth from it and save for later (freeze it) for turkey and noodles. I sometimes put in small freezer containers (Ziploc bags) and use for soups also. They make quick soups! Holiday dinners are very much a money saving deal.

I do that also and make gravy with the juice and add drippings from the turkey. I make cornbread dressing. My Mom always used bread and it was soggy. Mine is dryer and better flavor. I never ate hers but love mine.

i have to make two batches of gravy... to me, it's not the same without giblets, but my daughter's family does not like it that way.

I put the neck and giblets in a sauce pan with chopped celery,onion,a little carrot. I simmer,then strain,then use with pan drippings. My family likes lots of gravy.

Yep, me too. any part of the turkey that doesn't go in the roast pan, less-than-perfect veggie bits I've saved in my freezer and some sage, etc. Tons of gravy needed here, too!

I have never mastered the art of making gravy, but I still cook the neck and giblets and feed it to the dog. Happy Thanksgiving for him, too.

I do the simmering too. I add a little of the dressing to the broth to add more flavor to the gravy. The first things my grandmother taught me to make were gravy and cornbread. She said I could get by knowing how to make these two things perfectly.

I learned to make Giblet Gravy by boiling neck and giblets, strip meat from neck, chop all giblets, thicken with smooth flour blend, then add chopped boiled egg. Sometimes I have to add extra broth to make enough for my bunch. Then use the rest of drippings from turkey for cornbread dressing.