I am planning an out-of-season turkey dinner. I would like to make giblet gravy, but the instructions on what parts of the turkey to use and how to cook them seem to vary. There are the liver, heart, gizzard and neck. Some instructions warn you not to use the liver, while others state that using the liver will give the gravy a richer taste. The heart and the gizzard both seem tough to me. Is using them okay? And some recipes call for the neck but do not really explain what part of the neck you are to use. I assume that you scrape off the meat from the neck, with no attempt to incorporate the bones. Is this correct? And do you grind the giblets or just chop them up finely? How long should you cook them independently of the rest of the bird?