Thanks 
I’ll look into it.
Except for the neck, it all goes into the stuffing. If I don’t make stuffing, it all goes inside the bird and cooks along with the rest. The neck meat (sans bones) becomes a much desired cat food.
Yeah, gibblets go to the cats (along with the bones, chopped up.)
Thanksgiving treats for the pooches.
It makes one wonder how these tittering twits handle basic biological functions, childbirth, child raising, litter boxes, and all the other little messy parts of life without some man to handle it.
Turkey:
Neck meat, heart, and some of the gizzard cut up and put into the stuffing. (Yes, stuffing! I’m looking at you, Alton Brown! :mad: ) Filtration units and some of the gizzard go into the gravy.
Chicken:
Same as turkey, but I tend to save up the filtration units until I have enough to fry and eat with Tabasco[sup]®[/sup] sauce.
The bones, neck, and giblets apart from the liver, go into the stock pot. When the stock is ready, I scrape off the meat from the neck and bones and chop the giblets up fine and fry them with the liver. That all goes into the stuffing. I make gravy out of the stock and pan drippings - I don’t like lumpy gravy, and giblet pieces count as lumps.
All we got was a teensy 13 pounder this year. Leftover turkey is better than original, so 
Regards,
Shodan
Gravy or stock. And the cat. He gets them when I’m through with them. Not the neck, though. Choking hazard.
[Moderating]
salinqmind, it’s not necessary to call anyone a “tittering twit”, even if that person happens to not be a Doper. Let’s try to maintain at least some measure of tone, here.
Besides, as the Alpha, doling out twit designations is my job.
I stew the giblets with the wreck of the poultry carcass. I love to get a good broth.
When you folks say the giblets go into the gravy, do you cook them first in the roasting pan with the turkey, or just raw into the gravy, or what?
I toss the liver in the pan after I turn the heat down, and fish it out a few minutes later when it is done, and eat it. I love it, and no one else in the family likes it, so that’s my snack.
As for the rest:
If I’m making gravy, the neck, heart, and gizzard go in a pot with some water and salt on the back burner while the bird roasts. After the bird comes out of the oven, I use that broth to make the gravy (along with the pan drippings and some flour for a roux.) Then I chop of the heart and gizzard, and pull as much meat as is easy to pull off the neck, chop it up a bit more, and toss all the bits into the gravy. Yum.
If I’m not making gravy, everything but the liver (see above) goes into a zip-lock bag in the freezer. The next time I make broth, I’ll throw it all in. After the broth is brothified, I toss out all the remaining solids – bones, soggy onion, giblets, etc.
They go into the gravy. I use Julia Child’s recipe. Giblets get sautéed with carrots and onion in butter, they are briefly removed to make a roux from the butter and flour, they are returned to the pot with stock and wine and after simmering for 2-4 hours you have gravy. The giblets then get removed and my father usually eats them. (I don’t use pan drippings because there is enough fat and flavor already and I just use chicken broth instead of stock. Also a little hint. If you use red wine your gravy will be purple. Delicious, but purple. I don’t intend to repeat that experiment).
I make what I guess would be a concentrated stock. All the innardsl go into a saucepan with water onions, carrots, celery, salt, pepper and Bell’s. Let boil, put top on and let simmer until it’s close to dinner time and then take the lid off, scoop it out with a slotted spoon, give the good parts to the cat and make a gravy with the rest and some pan drippings.
Giblets are mostly cooked and fed to the cat, but some parts (the neck especially) may be tossed into the freezer for the next time I make a nice rich poultry stock.
Noted. I apologize.
Put him in the longboat till he’s sober.
Baking bag??? You like your turkey pale and steamed (vs roasted), I gather? :D.
We use a turkey roasting bag… to hold the turkey and brine before cooking it. When it’s time to cook the turkey, the bag and brine get thrown away and the turkey goes in the oven. The only advantage of cooking a turkey in a bag is to (slightly) ease cleanup of the pan.
Back to giblets: I vaguely recall seeing someone cook them up and cut them up into the gravy when I was growing up. As I don’t like liver etc., I have never bothered. Straight into the trash. The neck would be good in the stock but I don’t feel like keeping that in the fridge overnight until it’s stock-time, so out it goes too.
Heck, not just Chinese groceries. Our main regular grocery has packages of various turkey parts. I know I have bought necks there (I wanted them for stock for turkey gravy). They definitely have wings and drumsticks, and maybe other parts as well.
Of course, this is a market with a huge variety of ethnic groceries; you can buy packages of lamb testicles there without too much trouble.
I’m not a fan of turkey hearts or gizzards, but this year I was caramelizing a bunch of onions anyway, so I just pulled out a bit of onions and fried the turkey liver up in them. It then got chopped up with a bunch of salt and pepper and made into a very low-effort chopped liver and eaten on toasted pumpernickel as a snack while the turkey was roasting.