First, knowing which organs come in the giblet bag is important. “Typically, when you’re buying [a turkey] from the grocery store, it’s going to have the heart, liver, neck, and gizzards ...

Giblets (pronounced JIB-letz or GIB-letz; either is correct) are the heart, liver, and gizzard of a piece of poultry, such as a turkey or chicken.

If you leave the neck and giblets out of the meal, you're missing out on big flavor. "Use the turkey neck, giblets (minus the liver) and other parts to make a flavorful homemade stock or gravy.

2 gallons cold water One 12- to 14-pound turkey, rinsed thoroughly with cold water, giblets and neck reserved for gravy (if using), tailpiece removed; see cook’s notes for larger turkey ...

Transfer the turkey neck and giblets to a saucepan (leave the liver in the roasting pan). Using a potato masher, mash everything in the pan together and strain what's in the roasting pan into the ...

And get this, the neck and giblets aren’t included, which makes the turkey a thousand times easier to prepare.

Butterball introduces cook-from-frozen turkey for a no-thaw Thanksgiving “Forget about basting or brining,” says the company.

Butterball introduces cook-from-frozen turkey for a no-thaw Thanksgiving “Forget about basting or brining,” says the company.

Once vegetables and the turkey neck have a golden color, deglaze the pan with Envy Amber and reduce by half. Then, add water, bay leaves, thyme, and parsley. Simmer on low for two hours.

Salt to taste, if needed Cook’s notes: To made turkey broth, place a quartered onion, a stalk of celery, a carrot, and the turkey neck and giblets in a large saucepan or Dutch oven.