Giblets are the edible organs found inside a whole chicken or turkey when you buy it at the grocery store. When you reach inside an uncooked bird to prepare it for roasting, you'll often find a small paper or plastic bag tucked in the cavity containing the heart, liver, gizzard, and sometimes the neck.

These parts might sound odd to eat, but they're packed with flavor and nutrients. Many cooks use giblets to make rich, flavorful gravy by simmering them in broth while the turkey roasts. The liver has a strong, distinctive taste that some people love. The gizzard is a muscular organ that helps birds grind up their food (since birds don't have teeth), and it has a chewy texture when cooked. The heart is small but meaty.

If you've ever wondered what that mysterious packet inside a holiday turkey is, now you know: it's the giblets, waiting to be turned into gravy or removed if that's what the cook prefers. Some families have strong traditions about what to do with giblets, whether that's making them the star of the gravy or leaving them out entirely.