I put all that stuff, except the liver into a freezer bag and toss it in the freezer. I keep adding chicken and Turkey innards and wing tips to the bag as I get them, until I have a good amount and then I make stock, the either freeze that for later soup or make soup at the time.

I use the backbone and neck to make stock. I don't like organ meat so I cut the heart and liver into tiny pieces, boil them, and feed them to the cats.

I think stock is the obvious answer. Since turkey is large, I would probably just use it directly for some soup rather than collecting. However, I usually BBQ chicken to the side of direct heat and I take the spare chicken 'parts' and place them over direct heat to create some smoke from their burned drippings. You could probably do the same with your 'parts'.

The parts are collectively known as 'giblets' and are commonly cooked up (like a stock) and used for the gravy or included in the dressing. They add a huge amount of turkey flavor to both.

Yeah, I've always hated gravy, but I make giblet gravy with all that, since everyone else likes it.

ETA With a chicken, I use everything but the liver in stock, since turkey is only when I have guests and chicken is usually just for me.

Another vote for stock. But it'll have better flavor if you roast the back and neck first.

"hate gravy?"....Everyone loves gravy!! It's like chocolate sauce for meat! or whipped cream for mashed potatoes!
Save the stuff and make stock...for gravy when you feel like it.

I mainly spatchcock chickens, but when I do, I throw out the liver and heart (as we will not eat it), and I use the backbone and neck to make stock while the chicken is cooking. I also remove the wing tips and the ends of the legs and add those parts to the stock. It is much easier to eat the legs when the ankles have been removed, and they add a lot to the stock. I recently bought a new meat cleaver, and it makes chopping off the ends of the legs much easier.

Well, Linda, it's just that much more gravy for everyone else, so we're all happy. :)

trash can.....ducking and running

Depends on how much ambition I have. If I'm up for making stock, I'll use it for that, otherwise, it goes in the trash. Or if I had ambition, might cook it for select dogs/cats as a treat. But ambition is waning in these latter years. Besides, I usually do a turkey breast. I'm just not a fan of that greasy dark meat. Most people I know who would be guests don't like it much either so entrails are a rare thing around here.

I'm with everyone else. I just roasted a chicken last night and did what I do for turkeys. Plopped the cut off tail, heart, neck, and gizzard into a small pot with some water to begin a stock. After the chicken had cooked and was cut up, I added all the collected drippings and juice. When we finish the leftover tomorrow, I'll put the stock beginnings and carcass in the pressure cooker with some water for making a final stock.

And I never use the liver. Unfortunately, none of my cats will eat it -- raw or cooked. So it gets tossed. But I personally love to chew on crispy chicken wing tips, so those are gnawed on and not included in the stock fixings.

The dogs love the liver, so that goes to them. I stick it in a small pyrex in the microwave, covered with a paper towel because it'll "explode", and the girls are happy. With turkey I use the neck/back/giblets to make stock for gravy, with chicken all the parts go into a bag in the freezer until I have enough for a big batch of stock to can.

Writersblock, Elery hates gravy too, so everyone else gets his share too!

Cynic, I like dark meat best, but I'll eat any of it!

Annie

I grew up where/when we ate it all, and I still do :)

I eat turkey liver twice a year, once at Easter and other time is Thanksgiving. It's not something I would buy on its own, but it is good when panfried and seasoned with s&p. The backs and necks go into stock and the heart/gizzard is tossed out.

I'm with Anglo - love chicken livers!! They are wonderful pan fried then served on toast, in an omelette or made into stroganoff. And chicken liver pate is heaven!!

Much too good to give to the dog......although he usually manages to weasel a bite or two :-))

I generally use turkey necks, gizzards & hearts for stock, but the liver I season along w/ the bird & roast alongside, in a small pyrex custard cup or a corner of the pan, removing once it's just done for my 'cook's treat'. If I'm cooking chicken, I place the gizzard/hearts/neck under the spatchcocked bird in the pan, since they take longer to cook, but treat the livers the same as for turkey. I generally wind up snacking on all the giblets, unless I'm making giblet gravy.

I really like liver & giblets, but hubby not so much, which is OK - more for me = )

I seared everything in butter, added celery, carrots, onions, garlic, a bay leaf, and covered with water. Simmered overnight. I removed the bay leaf, neck and backbone and shredded the meat back into the pan. Sprinkled with about four tablespoons of flour, added some water and used my immersion blender to blend all the meat and veggies up. Put back on the heat and added milk to the consistancy we like, seasoned with seasoning salt, fresh ground pepper, smoked paprika and a little cayenne. It came out great! Can't believe I've never made giblet gravy before!

Oh, yeah, how could that possibly be bad? We used to then take any leftover gravy (yeah, who ever heard of leftover gravy, LOL), mix in various vegetables like potatoes, carrots, celery, a handful of peas or green beans, then serve that over biscuits, a poor man's version of chicken ala king.

Annie

Everything but the liver go into th gravy makings. I absolutely adore the heart! My cats would never get that, they have to settle for some of the bland white meat.

I save up a few livers for pate, if this was from pastured birds. As the liver is a filtration organ.