Ok, I just got both of my turkeys into their brines. Now I'm left with the giblets. We're not a big giblet family. I know this will be scandalous to most Hounds but I usually throw them away. This year, since I paid top dollar for these locally grown, organic turkeys I want to use them if possible. Nobody will eat them (save my brother-in-law, who likes the hearts) so I was just going to boil them in water and once cooked, give them to the dog owners in the family.
My questions about giblets are:
1) Are all giblets included in a turkey ok to use? If not, how do I identify which ones are which? I know basic human anatomy but these turkey parts that I'm looking at just don't "match up" visually speaking.
2) Should I make a stock out of them? If so, how?
Thanks in advance from a giblet noob.
p.s. Don't even suggest giblet gravy. Not gonna happen.