Turkey neck and giblets are the extra parts of the turkey that are usually packaged in a paper or plastic bag placed inside the cavity of the bird. Here are some things you can do with them:

Boil them to make giblet broth:

• Remove the neck and giblets from the turkey and rinse them.
• Boil the neck and giblets in a small saucepan with water for about 45 minutes to 1 hour, until the meat is totally cooked through.
• Remove the neck and giblets from the water and use your fingers to pick off as much of the neck meat as you can.
• Chop up the giblets and set all the neck and giblet meat aside while you make the gravy.
• Combine the broth with pan drippings to make gravy, or use it to moisten stuffing.

Make giblet gravy:

• Simmer the giblets (except for the liver, which becomes bitter when boiled) with herbs and vegetables to make a flavorful giblet stock.
• Combine the turkey pan drippings, stock, flour, and cream to form a thick gravy, and stir in the chopped giblets at the end.

Use them in other dishes:

• Roast pieces like neck, heart, and liver in the oven or fry them.
• Chop them up and add them to your stuffing or dressing.
• Make a faux pate out of them by pan-frying with butter, garlic, thyme, and shallots, adding wine, blending with more melted butter, salt, and pepper, and letting it cool in the fridge to harden.

Remember to remove the giblets from the turkey before cooking it, and discard them if they are wrapped in plastic.