Turkey Giblets: What to Keep and What to Throw Away
Which parts from the turkey cavity should you use for gravy?
One of the first tasks when roasting a turkey is to check the raw bird’s cavities for the neck and giblets—the bundle of parts that often includes the heart, gizzard, and liver. You should remove these parts from the cavity and save all but the liver (which can impart a mineral, bitter taste to stock) for making gravy.
The neck, gizzard, and heart contribute meaty favor to stock.
The liver, identifiable by its amorphous shape and shiny, dark red exterior, can impart a mineral taste to stock.
