If giblets were left in the cavity during roasting, even though this is not recommended, the turkey and giblets are probably safe to use. However, if the packaging containing the giblets has changed shape or melted in any way during cooking, do not use the giblets or the turkey because harmful chemicals from the packaging may have penetrated the surrounding meat.
Traditionally, turkey giblets are cooked by simmering in water to use in flavoring soups, gravies or stuffing. Place turkey neck, gizzard and heart in a 2-quart casserole with 3 cups of water. Cover with lid or vented plastic wrap. Microwave on medium (50% power) 35 minutes. Add liver, re-cover and microwave on medium 10 minutes. Once cooked, the liver will become crumbly and the heart and gizzard will soften and become easy to chop. Cooked giblets should have a firm texture and their juices should run clear.
Reference: Food Safety of Turkey from Farm to Table, USDA Food Safety and Inspection Service
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