Ok, I just got both of my turkeys into their brines. Now I'm left with the giblets. We're not a big giblet family. I know this will be scandalous to most Hounds but I usually throw them away. This year, since I paid top dollar for these locally grown, organic turkeys I want to use them if possible. Nobody will eat them (save my brother-in-law, who likes the hearts) so I was just going to boil them in water and once cooked, give them to the dog owners in the family.
My questions about giblets are:
1) Are all giblets included in a turkey ok to use? If not, how do I identify which ones are which? I know basic human anatomy but these turkey parts that I'm looking at just don't "match up" visually speaking.
2) Should I make a stock out of them? If so, how?
Thanks in advance from a giblet noob.
p.s. Don't even suggest giblet gravy. Not gonna happen.
All "giblets" that are with your turkey are good to EAT!
If you got the neck, use that also. Chop up an onion, 2 carrots, a few celery stalks, add S & P, cover with water and simmer as you would for a broth...about an hour or so. If you must, give the meat to your pet. (lucky pet, I say)
Use the remaining broth to cook rice....or simply as stock.
Are you not making gravy? I always use the water from the boiled giblets to make mine and my gravy is (blush) rather good. I also mash up the liver (the soft part) and add it to the gravy - this may not be to everyone's liking but i haven't had any complaints. Since the cat died I toss the rest.
thats what we do, we boil the giblets with the neck bone, and use the water from thei mixture, as well as the starchy water from the mashed potaotes if needed for the gravy. We cut up all the giblets inbto chunks, and put them in the gravy. Thats the only way I will eat organs.
BTW, sorry about your cat, I know my 2 cats are cherished members of our family.
As I said in the original post, we won't be making gravy from the giblets. That would definitely not fly with my family to have hunks of organs in the gravy.
I did some research since I was having problems identifying all of the parts. Here's a good link to help the uninitiated determine which giblets are which:
I think the general suggestion here is to make a stock with your giblets, etc and then strain them out of the broth before making your gravy. Just use them for flavor, not texture.
Also, roasting the neck and giblets with an onon before simmering in water will give you a golden broth.