Turkey giblets are the extra parts of the turkey that are usually found inside the cavity of the bird, including the heart, neck, gizzards, and liver. Here are some ways to use them:

1. Giblet Gravy: Turkey giblets are most commonly used to make a giblet gravy. The parts (besides the liver, which becomes bitter when boiled) are simmered with herbs and vegetables to make a flavorful giblet stock. Then, the turkey pan drippings, stock, flour, and cream combine to form a thick gravy, and the chopped giblets are stirred back in at the end.

2. Broth: Turkey neck and giblets can be used to make a quick pot of broth to use for making gravy or moistening stuffing. The broth is more flavorful than anything that comes out of a can or box. The neck and giblets are simmered with herbs, onion, celery, peppercorns, and broth or water.

3. Incorporated into Stuffing: Giblets can be chopped up and cooked with the rest of the ingredients going into your stuffing. This adds a lot of flavor to the stuffing.

4. Faux Pate: Cut up the giblets and toss them in flour. Pan fry with butter, garlic, thyme, and shallots. Add some wine and simmer until the giblets are tender. Throw the whole thing in a blender and blend with more melted butter, salt, and pepper. Let it cool in the fridge to harden.

5. Fried Giblets: The heart and liver can be fried up as a snack or used to add subtle depth to sides or leftovers. Giblets can be soaked in pickle brine or buttermilk, then fried in canola oil until cooked through. A squeeze of lemon finishes them with flair.

Remember to remove the giblets from the turkey before cooking it. They are usually packaged in a paper or plastic bag placed inside the cavity of the bird.