Hey, I'm happy to see you here again, welcome back!!!

I'd roast them, but keep a careful eye on them, they quickly become overcooked and dry. No one here eats them but the cats and the dog love 'em. I used to just stick them in a Pyrex bowl and microwave them until they exploded, LOL, then I remembered to cover them with a paper towel.

Depending on how many you have, you could make pate, or that "chicken livers wrapped in bacon" thing, but I certainly wouldn't add them to the gravy, even roasted, as you'd still get that liver flavor.

Annie

Oh thanks, Annie, that's exactly what I needed to know. Do I not even add the drippings from the roasted liver to the gravy?

What Annie said. Never, never any liver in the stock. I've exploded my share in the microwave until I figured out that it was just as easy to saute them in a bit butter or oil in a small skillet for the dogs.

I wish I could get them from you! I adore turkey liver. If you don't like them, do not roast with the rest of your stuff. If you are just cooking for your dogs, just put them in a sauce pan, add a cup or so of water, and simmer on the stove top until done. The liver and heart will cook quicker than the gizzard. This is the way I cook for me, except I add the neck and more water. LOL. The neck is picked and used in the dressing with the broth, and the rest are my little treat. I used to make giblet gravy, but one or two don't like it and I don't like making two gravies.

Nope, no liver stock in the gravy either. Everything about the liver has that liver taste.

I do like liver but seldom eat it, and the pets like to have their Thanksgiving treat too. I have been known to chop the giblets and add them to the gravy, but if I don't tell anyone, they don't notice. They're too busy eating, LOL.

Annie

If you cook a whole turkey, inside the lower backs, is some real gunky liver stuff, that our dogs have always loved. When I am cleaning the bones, before I make the stock, I pull it out for them. With our big dogs, it was just a little treat. We have a small dog now and I give him a small amount and save the rest in the frig for him.

Annie, sometimes I put the giblet in the dressing and no one ever knows.

That is the lungs.....eww!

Turkey liver (or chicken liver) is only bitter if it gets contaminated with gall....from the gall bladder. Turkey liver makes an OK pate if mixed with some hardboiled eggs....and lots of onion. But I usually feed it to some wild critter...Latte gets a little taste but the last thing i want on a holiday is a dog with an upset stomach.
Who says you can't make gravy from a turkey breast? I have done it many times!

I roasted them separately from the other turkey parts and now I am picking at them. I love liver, especially chopped chicken liver. I'll be saving some for the fox, though.

I never get enough drippings from a breast for gravy.

Dedtired, My Publix was selling turkey necks the other day for stock.

Personally......I'd eat 'em myself :-) Turkey livers are delicious - just like chicken livers - and can be used pretty much interchangeably. If just one or two, I saute them in butter and use them in an omlette or quiche. They are also great stir-fried with some onions and fresh mushrooms and served with toast. If more, I make stroganoff. Or pate.

Sherry, I tried the farmer's market nearby and they didn't have them. Also checked Acme. Maybe I will try Whole Foods. I suppose I could use thighs. Most make-ahead recipes call fro chicken stock but that sounds yucky.

Honestly, I would just buy some really good turkey stock and make the gravy from that. Any organ meat around here is dog food. I would go with the fox option....

Ick.

I wish I knew where to get good turkey stock. The boxes I found had a list of ingredients that made my stomach turn.

Yeah, I am lucky. I have a sister who has 6 kids. So it's not uncommon for her to cook whole turkeys throughout the year. I get my stock from her. So good. But I buy swansons chicken and beef stock.

When we had Thanksgiving for many years at my mother's, my two sisters and I always split the cooked liver as the secret treat of Thanksgiving--we loved it.

Yeah, I have no idea where each of the organs are located inside a turkey since a frozen Butterball turkey is my bird of choice. They come fully cleaned, with neatly packaged giblets,and neck and prebrined with a dairy free brine.

That is why I said "liverish" about the stuff inside the lower back cavities. It is dark, soft, and juicy. The dogs adore it! After all, it is Thanksgiving for them also.

Turkey necks or wings are what I’ve used for stock when we’ve had turkey breast.

I also use the livers in the stock. Not bitter to us.

I cook the liver, heart and gizzard separately. I coat them in flour, s&p and a little butter. I never let liver touch the dripping as it has a strong flavor and ruins the gravy ( in my opinion ) the family likes them served on the side.

I know where the lungs are...I thought that's what sherry was describing. A friend raised and sold free range chickens for a few years and when it came butchering time you reserved the number of birds you wanted and picked them up still warm. They chilled them immediately in a cold water bath....but if you got there promptly...They hired temporary help from friends to help with the butchering.
Anyhow one of those chickens still had the heart in it!....and I don't mean in a bag with the gizzard.
Wondering why you never find un laid eggs in a roasting hen any more?