Originally Posted by Andy M.
The "U" shaped item is the neck.
The dark red one are the liver.
The one with the silver skin in the middle is the gizzard
The one with the pointed end is the heart. (you know, the heart shaped one)
Andy I cook a lot of Turkey offal, the best tasting meat on a Turkey is the neck, the liver sliced floured then pan fried with sage butter is nearly as good as calf's liver, the gizzard and heart I cook in stock till tender then dice and toss in a salad.
This neck made a very meaty soup for four adults at about $1 a bowl for lunch.
I love parsons nose roasted.