Some turkey roasting joints may also come with the turkey neck or kidneys too.
While giblets can add depth and flavour to turkey gravy, in the Telegraph Christmas dinner guide it states to avoid using the turkey liver for this purpose.
The Telegraph Christmas dinner guide states: “To make the stock for your gravy, cook the turkey giblets in water and add some chicken stock and/or vegetable cooking water to taste.
“Remember to take the liver out of the giblets before you make the stock.
“The liver will make the gravy taste bitter and weirdly metallic – but works well chopped up with breadcrumbs and chestnuts for the turkey stuffing.”