Giblets may seem like a turkey secret, but they don’t have to be unapproachable. In fact, many Southern cooks use giblets for a variety of dishes, especially at Thanksgiving, and offal meats ...

The gizzard, heart, liver and neck are often found in the cavity of whole chickens and turkeys. Here’s how to put them to good use.

Now that we've removed the giblets, it's time to use those extra pieces. You'll want to cook them up first, so chuck them into a saucepan along with half a cup each of chopped carrots and celery ...

My turkey hunting buddy Josh Dahlke has perfected a wild turkey buffalo wing recipe that’s definitely worth trying. There’s a surprising amount of meat on the wings, and they’re worth working on if ...

Drain the turkey livers and pat dry. Add them to the skillet and cook until just pink inside, 5 to 7 minutes. Add the bourbon and simmer for 1 minute.

3. Once the giblets have cooled, remove the livers and discard them (they add a really strong taste and flavor not many people like). Use your fingers to remove any meat from the turkey neck.

A turkey with giblets includes a neck, gizzard, heart and liver, but probably not the ones the turkey had during its life. Turkey companies process hundreds of thousands of birds at a time, so it ...

“[Livers are] not meant to be cooked all the way through if you’re going to eat them whole,” he says. “You want them medium [done].” Matijevich typically adds liver to salads for extra ...

Duck necks as pink as a set of gums. Rabbit hearts. Beef bone. Turkey liver. The spread of raw meat and poultry isn't a witch’s brew but dinner for the rich and powerful … dog or cat.

Make your own rich turkey broth . Preheat oven to 400°F. Toss together carrots, celery, onions, garlic, neck, liver, heart, gizzard, oil, salt, and pepper on a large ...