For many of us, our only experience seeing the inner workings of a turkey is when we pull out a frozen bird to roast for a holiday meal But there’s a whole world of anatomy inside that turkey – some parts familiar and others quite strange!
In this article we’ll explore the question – what does a turkey kidney look like? Along with the kidney we’ll look at the other edible innards known as turkey giblets. Understanding turkey anatomy helps us make the most of these nutritious and flavorful parts.
Turkey Kidneys – Small, Lobed Organs
The kidneys are two small, reddish-brown organs embedded in the lower back of the turkey. Shaped like large beans, they have a grainy texture and are covered with tiny lobes. Each kidney is 1-2 inches long in an average turkey.
The job of the kidneys is to filter waste products from the blood and excrete them as urine. So just like human kidneys, turkey kidneys are an important part of the urinary system.
When removed from the turkey cavity before cooking, the kidneys are added to the bag of giblets. Their strong flavor adds richness when giblets are used to make gravy or stuffing.
Other Turkey Giblets – Heart, Liver, Gizzard and Neck
In addition to the kidneys, the turkey giblets include several other edible organs:
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Heart – This is a cone-shaped, dark red organ about the size of a small pear. Turkey hearts have tough muscle tissue and need slow cooking to become tender.
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Liver – The largest giblet, the liver is a triangular gland that ranges from brown to dark red. It has a soft, almost creamy texture when cooked.
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Gizzard – Also called the stomach, this very tough, round organ is filled with partially-digested food and grit used by birds to grind up food. The inner sac must be removed before cooking.
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Neck – A 6-8 inch length of neck skin and meat. It has more flavor than plain breast meat. The neck meat is often ground up for use in gravy.
Why Save Turkey Giblets?
It may seem easiest to just discard the bag of giblets before roasting your holiday bird. But these organs have a long history as part of classic American cookery. Here are some reasons to save them:
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They add rich, savory flavor to gravies, broths, stuffings and other dishes.
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Organ meats are highly nutritious, packed with vitamins, minerals and protein.
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Making the most of the whole bird is economical and reduces food waste.
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Giblets can add variety and interest to the standard Thanksgiving menu.
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Preparing and eating giblets is a fun way to explore food traditions. Turkey giblet recipes have been passed down for generations.
Cooking Methods for Turkey Giblets
With their concentrated flavors, turkey giblets require slow moist-heat cooking methods. This gently softens their tough textures. Here are some of the most common ways to prepare them:
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Simmering – Giblets are simmered for 1-3 hours to extract flavor for broths and gravies. The neck meat can be returned to the gravy.
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Braising – Heart, liver and gizzard are braised in liquid for 2-3 hours along with seasonings like onions, carrots and celery.
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Stewing – Diced giblets are stewed with vegetables until tender, about 1 hour. Turkey gizzard bourguignon is a classic example.
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Grinding – Cooked giblets are finely ground and combined with seasonings to make delicious patés, spreads and stuffings.
Serving Suggestions for Cooked Giblets
Once you’ve turned turkey giblets into tender, flavor-packed morsels, how do you serve them? Here are some tasty ways to highlight your hard work:
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Feature braised giblets on a charcuterie platter with cured meats, cheese and pickles.
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Make dirty rice by combining cooked giblets with rice, spices and vegetables.
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Top stuffed potatoes with slowed-cooked liver or giblet gravy for added richness.
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For an easy appetizer, spread giblet pâté on crostini and garnish with cranberry sauce.
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Instead of discarding giblet broth, use it as the base for your Thanksgiving gravy.
Safety Tips When Preparing Giblets
Since giblets are organ meats, proper handling is important to prevent bacterial contamination. Follow these food safety guidelines:
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Store giblets in the refrigerator at 40°F or below and use within 1-2 days.
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Rinse giblets and pat dry before cooking. Visually inspect and discard any discolored or suspect pieces.
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Cook giblets to an internal temperature of 165°F. Use a meat thermometer to verify doneness.
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Refrigerate cooked giblets within 2 hours and reheat to 165°F before serving.
Discovering the World of Turkey Anatomy
We often treat holiday turkeys as a tasty but mysterious mass of meat. But inside that carefully roasted bird, it’s a fascinating landscape of distinct organs with their own culinary merits. The humble yet flavorful turkey giblets – including the small, lobed kidneys – give us a portal into old cooking traditions and new tastes to explore. Hopefully this guide will demystify turkey anatomy and inspire your inner chef to make the most of these nutritious turkey parts. Gobble, gobble!
What Do Giblets Taste Like?
Each piece in the giblets bag brings its own flavor to the table. The heart and gizzard taste more like dark meat, with just a little bit of a tangy gaminess. The liver and kidneys usually have a slightly metallic flavor. But its the rich flavor they impart to gravy, stock, and dressing that makes them so valuable.
Giblets Recipes
Giblets may seem unusual or scary, but theyre actually quite easy to prepare. For most uses, youll simply simmer them in water on the stove until theyre cooked through before adding them to your recipe. You can also roast them alongside the bird.
Remove Turkey Neck, Giblets, Heart, Kidney, Liver, Innards, Guts
FAQ
Where is the kidney located in a turkey?
How do you identify turkey organs?
What does the liver look like in turkey giblets?
What do the giblets look like?
What does a kidney look like?
In their raw form, kidneys are a deep, rich red color. They’re shaped a bit like a bean! They’re usually about the size of a fist, although this can vary depending on the animal they come from. Lamb kidneys, for instance, are smaller than beef kidneys. One of the most notable features of a kidney is the layer of fat that surrounds it.
How big are kidney stones?
The size of a kidney stone can vary from the size of a grain of sand to the volume of the entire renal pelvis (rarer). Most commonly, the stones are small in size and those less than 5mm in size are usually expelled without the need for surgery.
What does a Turkey liver look like?
Soft and dark red, a turkey liver usually comes wrapped in a plastic bag or butcher paper, and is tucked into the cavity of the butchered bird along with the neck, heart, and gizzard. A turkey liver is about four times the size of a chicken liver.
What does a kidney taste like?
The taste of kidneys is a culinary adventure, marked by a robust, meaty flavor with a hint of earthiness. There’s a slight gamey undertone, and depending on the animal and preparation, you might detect a hint of sweetness or a touch of bitterness. Kidneys, whether they’re from a lamb, a cow, or a pig, have a taste that’s quite distinct.