It feels wasteful throwing 'em out, but that's what I've always done anyway. Thanks for this thread. Now I know what to do with 'em!

I'm with you!!!!!

Here in Britain we boil them in water with seasoning and a bay leaf and then use it in the gravy, we were laughing the other day because several times my mother did that all right and then strained it into the sink - like veg. You should have heard the language! LOL! I'm sure she wasn't the only one.

:thumbup:

I do as many others do...put them on to simmer with a bit of celery, and perhaps a bit of onion or carrot. I use this broth as the base for my gravy...add some of the pan drippings, season with salt, pepper and sage and thicken it. I don't care actually use giblets in the gravy so I discard the meat and just use the broth.

I boil them till tender and EAT them. Nobody else in our house will touch the giblets. As a kid I never knew you weren't supposed to like liver etc. Giblets are my treat.

In my house, everything that's left goes into the soup. Neck, giblets, whatever. Plus celery and carrots and leftover veggies...

I think making soup is a lot like making a scrap quilt. Take all your "nothings", and make something really good.

Boy after reading all this my mouth is watering for some Home made chicken soup , chock full of gizzards :lol:

Use the giblets and everything else for stuffing :thumbup:

Can't help it. Even with all of you saying that they're good, they still make me gag. Wasteful or not, I'll still throw them out. Aren't internal organs also the highest in cholestral? No, outside the skeleton goes in, inside the skeleton goes out! Nasty! I do, however, LOVE mountain oysters.

Bernie, I'm not a vegetarian. I just HATE the smell of turkey when it's hot. It's OK once it cools, but hot turkey smell gags me.

I use mine in the stock to make gravy. It gives it a wonderful flavor.

I cook everything and then shred it all up and put it in the gravy or stuffing. YUMMMM!!!

The neck and giblets go in a pot of seasoned water to simmer and the chopped liver will eventually go into the gravy made from the 'stock' created by this simmering. I don't care for the texture of the heart and gizzard, but the liver is what makes gibblet gravy yummy.

You gals are cracking me up. I cook them and put them in gravy as well. Mountain oysters are just something I don't care for. Believe me if you don't like the way a turkey smells, you NEVER want to cook wild duck.

Soup! My family looks forward to the soup more than the turkey dinner!

I simmer mine and use the stock in the gravy.

I make giblet gravy by boiling them with the neck with celery and salt. Chop them and thicken the broth. Add some drippings from the roasting pan. Good.

I boil the bones, make a broth, thicken it and serve it over biscuits or waffles with cranberry sauce or relish.

I put it in water for stock. But my little story is that when our son was young-er, I would give my husband the neck and our son the heart - and then I would say - "Wanna Neck?" ---- "Have a Heart". Cracked 'em up every time. Just a little Thanksgiving humor - YeGad, I can smell it cooking - Hey, we're getting snow tonight!!!!! Eat your hearts out (haha)! Gotta cover all the plants, not to mention our neighbors' yard - they're on vacation! Ok, turkey humor over - back to the grind. Edie

Well in the south we make giblet gravy. Put all of it in a pot with a stalk of celery, little onion & a carrot. Cook till falls off bone. Give the liver to the dog or cat . Chop rest of meat & add to gravy you make. Use broth from giblets to flavor & make gravy.

That's what I do.

I am with Charlee, I just simmer them for a couple of hours while the turkey is cooking and then use that as part of the liquid for my gravy.

While the turkey is baking, I boiling them in a pot and use the strained liquid for the gravy

I boil them for about an hour in chicken broth, low salt, let them cool, strip the sweet meat off the neck, chop up the giblets and add them to the gravy. Love them and if I am not careful will eat them before they make it to the gravy.

Me too.

Oh, my, don't discard them! Boil them with skin on and make a broth. You can use that broth to make cornbread dressing (did I mention I'm from Texas? <g>) When they're cooked, pull the skin off and discard (or mix with your dog/cat food), chop the meat into small bits and add to the dressing. You can serve the dressing with the turkey, but if you want to save it, it's almost a meal in itself, with a salad. Buen provecho!

I boil them in water and give them to the dog.

i steam the liver and heart and cut it up little for the cats. neckbones and carcass for the soup.

Me too

The morning of the day I roast the turkey, I take out the giblets, clean the bird under cold running water, pat dry, place in pan to drain. I clean the giblets, place in simmering water, cook until tender, cool, cut the liver into small bites and feed it to the cats and dogs and the rest goes into the dressing. Save the broth Since I have previously added all my bread, spices, herbs, & onion to the dressing, it is now time to add the meats and broth. I usually end up eating the heart and the gizzard but if it makes it into the dressing too, it really adds flavor. If no dressing is made, the heart and gizzard are cut up into the gravy. The neck meat also gets taken off the bone and put in the dressing. Stuff some in the orfices of the bird, close up, and bake. The rest of the dressing goes into a baking dish.

Now I'm hungry! Argh.

Cook them for the cat! Livers too!

I cook them with celery, onions, and carrots and use the resulting stock and giblets in cornbread stuffing.

WEll raising 5 boys they have a joke about the neck LOL but I cook all the parts add them to the stuffing or gravy the neck gets the meat picked off for soup.

I add the turkey bones, the giblets, the neck - all of it to make turkey stock. Then give the giblets to cats/dogs