Turkey Giblets

My grandma grew up raising, plucking, gutting and cooking chickens, and sometimes turkeys. She LOVES the giblets and asked me to try them one Thanksgiving several years ago. Have you tried them before? They're such a delicious treat! Once you've used them for flavor in a sock or gravy, pop them onto a plate and eat them!

In an effort to get you to use all parts of the bird I've posted some info, how to tips, and a Paleo Turkey Giblet stock recipe that you can keep in your freezer or refrigerator and use for soups!

What and Where are the giblets in my turkey?
The bag(s) of giblets and the neck are usually in the neck end of the turkey but yours could be in the other end. Giblets consist of the neck, gizzard, heart, liver and anything else considered superfluous. The giblets are usually boiled down and used as stock or  in gravy.

Though I've found most necks I've encountered look more like this:

Turkey Giblet Stock
Ingredients:
1 onion sliced in half
1 carrot sliced in half (lengthwise)
a few parsley stalks
1 celery stalk plus leaves
1 bay leaf
6 whole black pepper corns
sea salt

Directions:
First wash the giblets and put them in a saucepan with the halved onion, then cover with 1 1/2 pints of water and bring to a simmering point. After removing any surface scum with a slotted spoon, add the remaining ingredients. Half cover the pan with a lid and simmer for 1 1/2 - 2 hours. Then strain the stock and store, covered in the fridge, or place in freezer containers for later use.
Recipe from deliaonline.com

Paleo Thanksgiving Gravy
Ingredients:
Turkey Neck and Giblets
1 onion cut in half
1 carrot chunked
7 cups of water (can cut down if you think it will be too runny)
1 bay leaf
1/3 cup turkey fat, including drippings
1/4 tsp pepper
Salt to taste ( 1 - 2 tsp)
*NOTE: original recipe calls for 1/3 cup flour, but you should take it out if you want to keep it a paleo gravy. If you are concerned it will be too thin of a consistency, you could try coconut flour or even some almond meal. If you do try this, try a little at a time to see if the consistency/taste is good for you.

Directions:
Place giblets and neck in heavy saucepan and add onion and carrot. Add water and bay leaf and bring to a simmer. Simmer on low heat, covered, while the turkey cooks. You may need to add more water as it evaporates but add just 1/2 a cup at a time.
Remove the stock from heat and strain; (removing the giblets and veggies - eat or toss). Skim fat from the turkey drippings remaining in the roasting pan after the turkey is cooked, leaving 1/3 cup fat and all the drippings. Scrape into a heavy saucepan; do not wash roasting pan (yet). Over medium heat, combine fat and drippings. Cook and stir until mixed. Then use some of the broth to rinse out the roasting pan scraping off any of the remaining drippings; add to gravy. Add 3 cups broth to the gravy stirring with a whisk. Bring to a boil, lower heat, and simmer, stirring frequently until the gravy  (presumably) thickens. Then add salt, tasting as you go until the gravy tastes rich, meaty and delicious!