Take out the giblets and neck from the turkey and save. Remove and discard any lumps of fat from the cavities. Rinse the bird inside and out, in cool running water, clearing the cavity of any residue.

Remove the meat from the neck with your fingers and add to the giblets. Heat oil in a heavy-bottomed sauce pan and add flour. Stir or whisk vigorously until flour is browned, about 30 minutes.

What the heck are turkey giblets?It's the term used to describe the neck, liver, heart, and gizzard (digestive organ), all of which are edible when cooked and often found in stock, gravy, or stuffing.

First: giblets (pronounced "JIH-bluhts") is the general term used to describe the "edible offal" of a fowl, typically organs such as the heart, liver, gizzard and sometimes the kidneys.

Most people use giblets for gravy, but adding liver to the mix is a huge mistake. “You wouldn’t want to use [liver] in gravy because [the organ] would cause it to have a really strong flavor ...

Giblets? Or was it gizzards? Are those the same thing? That little bag you find in the cavity of store-bought chickens and turkeys is full of... what again? Giblets? Or was it gizzards?

Giblets can be simmered separately to make a giblet stock, as in Drummond’s recipe, or simmered right into the broth you’re making for your gravy, as in the Spend With Pennies recipe.

Place the giblets in a saucepan and cover with 2 pints of water. Add the bay leaf, thyme, peppercorns and onion. Bring to the boil and skim off any scum.

Giblets can be simmered separately to make a giblet stock, as in Drummond’s recipe, or simmered right into the broth you’re making for your gravy, as in the Spend With Pennies recipe.

Chicken without giblets. Gary Gocek. Fairport. OK, so here's my obligatory snow photo. This is a nighttime shot of a snowplow in front of my house. Overall, the storm didn't do much damage in ...