I put the liver in the gravy one year. Nobody ate any gravy. Which makes sense, because my family barely eats gravy in the first place, and in the second place, all of us (including me) loathe liver.
This year was an exception: I hosted a small family gathering, which for the first time included my mom. Per her request, I put the turkey in the bottom of the roasting pan with the chicken stock and the quartered onions; when the turkey came out, she snagged the liver and ate the whole thing.
Other giblets go in the stock. I don’t care for the texture of any of them, but the flavor is great for stock.
Giblets gently simmered in water to cover. The water then gets added to the gravy.
The cooked heart and gizzard are saved as treats for friend’s dog. The liver gets mashed with soft butter, minced garlic or onion, salt and herbs for delicious liver spread.
Turkey giblets - simmered and made into gravy. I pick the meat off the neck and put it into the gravy. The gizzard, heart and liver i discard after they’ve simmered all day. I’d put bits of the liver in the gravy if I thought none of my guests would freak out.
Chicken giblets - I don’t care for the gizzard, and I’ve never seen a chicken neck included with my whole chickens - but the heart and liver get roasted along with the bird. Delicious. My mom and sister loved gizzards and would take turns eating it.
I will also buy chicken livers by themselves and roast them.