Rinse the gizzard, heart, and neck, and trim all fat, membranes, and blood. Put the giblets in a saucepan, cover with cold water, and add thyme, onion, celery, and sprinkle of salt and pepper. Bring to a boil and simmer 45 minutes, or until the gizzard is tender. Meanwhile, cook the liver under the roasting bird 5-10 minutes or saute lightly in some butter. Strain the giblets, reserve the broth, and finely dice the gizzard, liver, and heart. Using this broth, make Basic Turkey Gravy and add the giblets at the end.
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