Page 195 - Turkey Book from Meathead

“giblets” in there. Put the neck in the gravy pan. The bag usually contains the heart (looks like a heart), the gizzard (two marbles connected in the middle), and the liver (it is the floppy, shiny thing). Put everything except the liver in the gravy pan. The liver will not be used for the gravy. Freeze it in a zipper bag and save it along with other chicken and duck livers until you have enough to make a nice pate, or toss it in a pan with some oil, cook it, and feed it to the dog.
4| Trim. Remove “the part that goes over the fence last”, and trim excess skin and fat from around both cavities, front and rear, and put them in the pan along with the neck, heart, gizzard, and juices. Then whack o the wing tips at the first joint and toss them in the pan. If you are spatchcocking, and we think you should, throw the backbone in the pan after you cut it out. Rinse the brown organ meat (kidneys) o the backbone and discard (it is not tasty).
5| Add the rest of the gravy ingredients to the pan and refrigerate. We will use it when we cook the bird. Here's the pan before cooking.