Turkey, whole, giblets, raw

Turkey giblets, the liver, heart, gizzard, and neck typically tucked inside a whole turkey's cavity, are the base for giblet gravy and rich stock. Simmering them with onion, celery, carrot, and a bay leaf for an hour or more softens the gizzard's naturally firm, chewy texture, while the liver turns tender much faster, so many cooks add it to the pot later or cook it separately in a quick saute. Once cooked, the meat is finely chopped and stirred back into gravy, dressing, or dirty rice, giving those dishes a deeper, more savory backbone than a plain stock alone would provide. Some cooks also brown the neck and gizzard first for extra color before adding water and simmering.

If buying giblets separately from a whole bird, look for a fresh pink to deep red color with no off odor, and refrigerate them for use within a day or two, or freeze for longer storage; they are usually tucked in a paper packet inside the cavity and should be removed before roasting the bird. At 124 calories and 18.2 grams of protein per 100g, giblets deliver a substantial amount of protein for relatively few calories, and their iron content, 33% DV per 100g, makes the simmered stock and finely chopped meat a flavorful way to round out a holiday gravy or stuffing rather than a food eaten on its own.