Creative ways to use turkey necks and giblets

Im smoking my turkey, so there wont be drippings for gravy. Im gonna brown my neck and backbone to make gravy.

Sounds good. I've never used a pressure cooker personally but I like that idea.

Brown them, throw in some cut up veggies and water and boil. You'll have some turkey stock. Make small roux, add stock and turkey drippings and make a delicious gravy!

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They'd better not end up in the garbage.

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I would never do that but I was anticipating some snarky answers as if this is the OT

I often have about a half dozen turkeys to fry, so I end up with six necks and a pile of giblets.

I put the crock pot to work. The night before, i put the giblets (not the necks) covered in water and let it roll on high overnight. This does three things: 1. makes the gizzard so tender you can cut it with a plastic spoon. 2. gets a lot of the "toxin/gaminess" out of them. 3. it makes the silver skinned/undesirable gizzards stick out after you cook them, and are therefore easily picked out to discard ... or you can easily pull the unsightly skin right off. It's waaaayyy easier than skinning a raw gizzard prior to cooking as many people do. Depending on how many i have, i'll add in a tray of chicken gizzards as well. We use them in both the dirty rice and the cornbread dressing.

Because of the "toxin/gaminess," you won't be able to use the cooking liquid for stock. That's why i said to not put the necks in with the giblets. When you get started Thanksgiving morning, take them out and put them in a pan or a big plastic bowl or something like that to cool. Discard the water, clean out the pot, and get those necks started. Put them in and cover them with water plus about another 2 inches at least. Season the water with whatever seasonings, aromatics, and vegetables you want since this will be used for a stock. Let it roll on high for about 4 hours.

Cook everything else while that's stewing (of course using the giblets you masterfully slow cooked overnight), and come back to them in a few hours. When the necks break in half when you try to pick them up with thongs, they're done. Take them out and put them aside to cool while you strain the cooking liquid. Use it as a stock for your gravy, and add the meat that you picked from the necks after they cooled. It will give you a deep, rich, turkey flavored gravy, and the meat from the necks will be so tender it's ridiculous.

They retain all of their flavor, they just taste "cleaner" ... i'm not saying gizzards are toxic, i really used the word wrong ... just searching for the right adjective to describe the flavor.

As do i.

Try them in the crock pot. I wasn't joking about them being tender enough that you can cut them with a plastic spoon.