Remove giblets from the cavity of the bird and place them in a small pan.

Simmer giblets uncovered with butter on very low heat. Add additional butter as needed.

Remove pan from heat after giblets are soft and just cooked through. This will take longer for turkey giblets because they are larger.

Drain the drippings from the giblet pan into a large skillet. Add the drippings from the roasted bird and blend together to make gravy.

Chop up the cooked gizzard very finely and blend into the gravy when finished.

Blend the cooked heart and liver in a food processor until smooth. Add sea salt and pepper to taste and serve on crackers.