How to Remove the Giblets & Neck from Your Thanksgiving Turkey

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Food educator Ollie George Cigliano explains where to find giblets, plus how to use them

Co-authored by Hunter Rising Reviewed by Ollie George Cigliano

Last Updated: November 19, 2025 Fact Checked

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• Removing Giblets
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If you’re hosting Thanksgiving dinner, removing the giblets from your turkey is an important step before cooking it. The giblets are some of the turkey’s innards, and they’re usually tucked inside the bird. Luckily, they’re easy to find and take out once your turkey’s thawed. Keep reading to learn where to find the giblets and remove them. We also spoke with private chef and food educator Ollie George Cigliano for advice on how to use giblets and prepare a turkey dinner.

Expert Advice for Removing Giblets from Turkey

Food educator Ollie George Cigliano explains that the turkey giblets are usually in a pack inside the bird’s cavity, but they may also be tucked near the neck area. Simply put on food-safe gloves, reach inside the cavity, and pull the pack out. Throw the giblets away or use them to make gravy.

Steps

Section 1 of 4:

How to Take Giblets out of a Turkey

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1. 
   1
   Pull the giblets out from the bottom cavity between the legs. Cigliano says the giblets are usually in a pack in the bottom cavity between the legs of your turkey. She recommends putting on food-safe gloves before removing the turkey’s packaging, then reaching inside the bird to pull out the giblets.

   • What are turkey giblets? The giblets are some of the innards from the turkey, including the heart, gizzards, and liver.
   • Most times, the turkey neck is also removed and placed inside the cavity with the giblets.

   Meet the wikiHow Expert

   Ollie George Cigliano is a Private Chef and Food Educator with over 20 years of professional experience working in a kitchen.
2. 2
   Check the top cavity if you don’t find the giblets. Sometimes, the butcher will store the package of giblets in the front cavity between the wings. Look at the top of your turkey for a hole where the neck used to be. Pull open the hole, and pull out the package of giblets if it’s located there.

   • Check the packaging on store-bought turkeys to see if it lists where the giblets are located if you have a hard time finding them.
   • If you don’t see any cavities on your turkey or are using a turkey you caught yourself, clean and gut the bird to remove all of the innards.
   • Even if the giblets are in the top cavity, you’ll usually find the neck loose in the bottom cavity.
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Section 2 of 4:

What to Do with Turkey Giblets

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1. 
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   Make a giblet gravy to go with your turkey. Cigliano recommends saving the giblets to make a thick, textured gravy. To make a simple gravy, you’ll need the giblets, 2 tbsp (28 g) of butter, 2 stalks of celery, 1 carrot, 1 onion, ¹⁄₂ cup (120 ml) of turkey drippings, 2 tbsp (16 g) of flour, sprigs of thyme, and salt and pepper to taste. Follow this process:

   • Dice the celery, carrot, and onion, and saute them in butter for 2 minutes over medium heat.
   • Add the giblets, neck, and thyme to the pot.
   • Fill the pot with water or broth until the ingredients are covered and bring it to a boil. Reduce the heat to low and let the pot simmer for 1 hour.
   • Strain the broth into a bowl to save it, and chop the giblets and neck meat into small pieces.
   • Heat the drippings over medium-low heat in a small skillet, and sear the giblets for 1 minute.
   • Add the flour to thicken the mixture and allow it to cook for 1 minute until it darkens.
   • Add ¹⁄₄ cup (59 ml) of the reserved water or broth at a time, and whisk the mixture together until it forms the gravy.
   • Season your gravy with salt and pepper.
2. 
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   Throw away the giblets if you don’t want to eat them. If you already have all the other aspects of your Thanksgiving dinner figured out, it’s okay just to toss the giblets out. As soon as you take them out of your turkey, just put them in your trash and focus on cooking the turkey instead.

   • If you toss the giblets, be sure to take your trash out within a few hours to prevent foul odors.
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Section 3 of 4:

What if you forget to remove the giblets?

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1. The turkey is safe to eat as long as the bag hasn’t melted or changed shape. If you accidentally cooked your turkey with the giblets inside, check the package they came in. If it’s made of paper, or if it’s a plastic bag that’s still intact, then your turkey is still OK as long as it’s cooked through. If the plastic bag has melted, torn, or changed in any way, then it’s unsafe.

   • Melted or damaged plastic can contaminate the meat with harmful chemicals, so it’s best to throw the giblets and turkey away.

Section 4 of 4:

How to Prepare a Thanksgiving Turkey

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1. 
   1
   Thaw your turkey in the fridge if it’s frozen. Transfer your frozen turkey to the fridge a few days before you plan on cooking it for the safest preparation. Every 4 pounds (1.8 kg) of turkey takes about 24 hours to thaw. Once your turkey has thawed completely, the giblets will be a lot easier to remove. Check the following chart for recommended thaw times:

   • 4–12 pounds (1.8–5.4 kg): 1-3 days
   • 12–16 pounds (5.4–7.3 kg): 3-4 days
   • 16–20 pounds (7.3–9.1 kg): 4-5 days
   • 20–24 pounds (9.1–10.9 kg): 5-6 days
   • If you’re in a rush, submerge the frozen turkey in a sink or bucket filled with ice water. Put the wrapped turkey in a plastic bag and submerge it in a bucket of cold water. Change the cold water every 30 minutes so the temperature doesn’t go over 40 °F (4 °C). Your turkey will take about 45 minutes per 1 pound (0.45 kg) to completely thaw.
   • Don’t leave your turkey to thaw at room temperature or in hot water because it could get contaminated with bacteria.
2. 
   2
   Place your turkey on a sheet tray to remove the wrapping and giblets. Your turkey will drip a lot of juices that you don’t want to cook when you open it, so avoid putting it right in a roasting pan. Instead, put the turkey on a sheet tray or in the sink. Flip the turkey upside-down, cut the packaging off with a knife, and remove the giblets.

   • Remember to clean and sanitize any surfaces that come in contact with raw meat when you’re finished preparing your turkey.
   • If the turkey legs are hooked together with a plastic piece, leave it on during roasting.
3. 
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   Pat the turkey dry with paper towels. Cigliano notes the dryer the skin is, the more crispy it will be when you finish cooking it. She recommends using a clean kitchen cloth or paper towels to pat the entire outside of the turkey.
4. 
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   Add flavorings to the turkey to infuse flavors. Cigliano recommends using orange, lemon, clove, onion, and rosemary inside the cavity to give the meat a more aromatic flavor. To keep the meat moist and infuse even more flavors, she recommends stuffing the skin with a butter compote.

   • Combine 2 sticks of butter, 1 tbsp (3 g) of rosemary, 1 tbsp (2.5 g) of thyme, 5 minced cloves of garlic, and the zest of a lemon and orange in a bowl.
   • Stir the ingredients together with a spatula until the ingredients are thoroughly mixed.
   • Roll the butter into a log shape on wax paper, and refrigerate it for 2 hours.
   • When it’s firm, slice the compote into small pieces.
   • Put on food-safe gloves, and carefully lift up the turkey skin to put the compote inside.
   EXPERT TIP

   

   Ollie George Cigliano

   Private Chef & Food Educator

   Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.

   

   Ollie George Cigliano
   Private Chef & Food Educator

   Prepare stuffing separately instead of putting it inside your turkey. If you plan on serving stuffing with your turkey, cook it in a different baking dish. Putting stuffing in the turkey could prevent the inside from fully cooking and increase your risk of foodborne illness.
5. 
   5
   Cook the turkey. Once your turkey is fully prepared, use your favorite cooking method, such as roasting, smoking, or deep-frying. It usually takes a few hours for the turkey to fully cook, but times will vary depending on your cooking method. Just make sure your turkey has reached an internal temperature of at least 165 °F (74 °C) to ensure that it’s safe to eat.

   • To check if the turkey’s done cooking, Cigliano says, “Cut the thickest part of the thigh to see if the meat is cooked and the juices run clear. If the juices are still pink, then cook your turkey for longer.
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• Question

  I didn't see any giblets inside my turkey. What can I do?

  

  Adele Orr

  Top Answerer

  Check the packaging; if it states 'giblets may be missing,' then it's normal not to find any.

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• Question

  Where is the liver located in a frozen turkey?

  

  Adele Orr

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  The liver is typically found inside the package of giblets placed within the turkey.

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  Thank you for your feedback.
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• Question

  How should I remove the neck from my fresh turkey?

  

  Adele Orr

  Top Answerer

  Cut at the base of the neck, as close to the body as possible. You can then use the neck to make gravy or stock, or you can discard it.

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  Thank you for your feedback.
  If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow

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• Clean and sanitize any surfaces that came into contact with raw meat to prevent bacteria from spreading in your kitchen. Whenever you handle raw turkey, wash your hands immediately after as well.
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