I just put a 20+ pound turkey in the oven to roast.

I did remember to pull out the neck and the giblets in the paper bag.

What do you do with them?

I feel guilty discarding them, but I sure don't know how to cook them.

I discard the giblets but save the neck and throw it in a stock pot with the bones and carcas of the turkey and make soup.

DH makes the soup. I'll save it for him to use. I'll put celery and onions on the grocery list.

I boil them (with seasoning) and use them in the gravy...

That's what I do.

We boil the necks for the dogs and save the giblets for the stuffing. And the broth for gravy.

Boil the neck and you have turkey stock - for soup or the gravy or the stuffing (I do NOT like stuffing in the bird - too much bloody mess)

I boil them all, except the liver (it's bitter) and make giblet dressing.
Carol B

I boil them, use the broth for gravy and give them ( not the neck) to the dog as a treat.

okay - i will boil the neck, gizzard and TWO hearts until ?

Sorry about seeming retarded about this - the bird I just put it in the oven and let it bake. (I did put it in a roasting pan first)

boil it until it is very tender! The neck and hearts will get done first, the gizzard takes a little longer to get tender.

I clean all that out before baking.

Those are things are ugly, nasty guts. I don't want them in my gravy, dressing or anything else so I put them right where they belong---in the garbage. Just my opinion of course.....

My Mom always boils them and either uses them in the dressing or dumplins. She wastes nothing but the bones.

Do not boil!! SIMMER. There is an old saying "A stew boiled is a stew spoiled". I don't know if that is true but i never boil anything to make soups, stocks or stews. I put it in a pot bring it up to a boil as soon as it bubbles I reduce heat cover and simmer. Usually for a couple of hours. I like to add carrots onion and celery to the pot so my stock has extra good flavor. I use it in the gravy

I actually think the neck is the best part of the bird. I put it in the bottom of the roasting pan when I put the bird in to bake. It gets all the drippings and tastes just wonderful. I don't usually eat it at the table if we have company because it is rather a messy eat, but I sure eat it when noone is watching.

The giblets I boil, cut up the heart and liver and put them in the dressing/stuffing (throw away the gizzard as it is too hard to cut up and eat, would give it to the dog if I had one). Then use the water I boiled them in to add to the dressing.

I agree

I simmer them, too. I leave the liver until just before - maybe an hour before I'm ready to make the gravy. That way it won't be so tough. At that time, I take the neck and giblets out so they'll be cool enough to work with. The giblets will need to have the out skin taken off (it's tough) and the neck is stripped of the meat. then when I'm ready, I add seasonings if needed and a mix of cornstarch and water to the broth. Sometimes I add more chicken broth. After I have the broth thickened, I add back the meats. They aren't YUCKY --- They're YUMMMY!

I think most of us use the word boil/simmer interchangerbly. I totally agree to bring to a boil and then turn down and simmer for a couple of hours. :-) :-) :thumbup:

The gizzards just take longer to get tender. Try "simmering" them longer than the neck and heart, you'll see--tasty!

The neck is great for flavoring dry beans while they cook. We use it in lentils. The giblets can be simmered with herbs and veggies to make broth for your gravy or stuffing. My grandma taught me to puree the liver and saute in butter to add to the stuffing. I like using the gizzards in the stuffing too.

I don't like to waste anything on a turkey. Make sure you save that carcass for soup! Turkey soup is my favorite!

I agree 100%!! I don't eat the guts!! TRASH THEM!! Yuck!! :roll:

Gag, throw up in my mouth a little and throw them out.

I give them raw to the dogs. Most Borzoi owners feed their dogs raw diets and mine patiently wait every single time we have a roast hoping for the "goodies". As long as the bones aren't cooked they are safe believe it or not. When they cook they splinter. It also helps their teeth, keeps them shiny and white.

You big chickens! Or should I say turkeys! LOL! Try it, you might like it!

:thumbup:

I know I like it, my Mom used to always cook all that stuff, I just don't like to touch all of it.

DITTO!! Sometimes I do cook the organs and let me dog eat them.

I boil the neck,gizzard and heart, cut up the gizzard and heart, take meat off the neck, cut up and put all into my dressing, I don't stuff the turkey. I use the broth in the dressing and use turkey drippings for the gravy. I cook my turkey in the roasting bag, makes lots of juice.

Make a pot of soup or make the broth and freeze it for a day you want to make soup. With the liver saute it in a little oil and an onion. Then chopped it and add a chopped hard boiled egg and mayo. Now you have chopped liver spread it on crackers and yummmmmmmmoooooooooooo.

Wrap the neck in foil and roast it along with the turkey. Then it belongs to my mother and no one had better touch it or heads will roll! :) The heart, gizzard and liver all get wrapped in foil and roasted as well and they belong to my father. They're both in their 70s and grew up eating that stuff. (BTW- don't get me started on what part of the chicken goes in the soup!)

feet?

I cook the giblets with the turkey and then give them to the dogs! Neck get cooked at the same time or saved to simmer into a broth for soup at another time. Enjoy your turkey!

I just put them in the bottom of the roaster and when we just can't stand the aroma of the turkey any more we fight over who gets what part!?

You got it. Not my cup of tea but my dad loves them.

mine neither but an aunt of mine (who's no longer with us) used to love them. Said they seasoned up the soup good! I'll never find out though!

:-D :-D

Right beside you!!!

While making icky gagging noises, I hold them as far away from my body as possible and dump them in the trash. Next, while holding my breath so as not to inhale turkey stench, I shove the bird in the oven. I turn the exhaust fan on high and open the kitchen window to keep the turkey from stinking up the entire house. I bake it to a delicious goldenbrown and plop in on a platter for my very happy husband. He carves it and eats it happily for days. I try not to watch.

vegetarian?

We use the giblets in the stuffing or just roast them along with the turkey. I love the giblets!!!! Yum