You may have thrown them out in the past because you did not know what to do with turkey giblets, but you will soon enough. The offal meat is invaluable.
As holiday time approaches, so do ideas of abundant turkey dinners and giblets. Yes, the offal meat, packaged and stuffed into the cavity of the bird that you forgot to remove at least once in your life, is a bundle of special ingredients. The problem is that a lot of people do not know what to do with turkey giblets or don’t care to cook with them because they are not very appealing. That said, once you give them a try and experience the depth of flavor they add, you may find yourself requesting some from your local butcher.
As mentioned, giblets are offal meat, a term used for edible internal organs and nonmuscular meat parts of animals that people regularly consume. The giblets often included in the package found in the turkey cavity include the heart, the liver, and the gizzard (a muscular organ that grinds up food for digestion). Hearts have a lot of complexity, turkey livers are very nutrient-dense, and gizzards have a complex, earthy flavor. According to the USDA the neck of the bird is not a “giblet” but since the neck boasts dark, flavorful, melt-in-your-mouth meat, we include it in our uses below.
Innards refers to the all the internal organs while giblets refers to certain specific internal organs, the heart, liver, and gizzard. Examples of turkey innards that are not giblets include the gall bladder, lungs, kidneys, and trachea. Some are dangerous to consume (gall bladder) while others just may be too small (lungs) to consume, have a tougher texture (kidneys) or are undesirable to eat for most people (testicles).
Cooking the giblets that come with a whole turkey is an essential part of making a rich flavorful gravy. But the giblets can also be used in other ways to add flavor and nutrition to your Thanksgiving or holiday feast. Here’s a complete guide on how to make the most of turkey giblets.
What Are Turkey Giblets?
Turkey giblets refer to the organs that come packaged inside the cavity of a whole turkey. They usually include:
- Neck
- Heart
- Gizzard
- Liver
While the slimy bag of organs may not look too appealing, don’t throw them away! When cooked properly, they impart tremendous flavor and richness.
Why Cook Turkey Giblets?
Here are some of the key benefits of cooking turkey giblets:
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Enhance gravy – Simmering giblets in broth or stock makes a rich, meaty base for gravy. Chopped giblets can also be added to thicken and flavor gravy.
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Add richness to stuffing – Diced, cooked giblets give a savory punch to stuffing and dressing.
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Snack on fried giblets – The heart and liver can be breaded and fried for a crispy, flavorful snack.
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Use in casseroles – Diced giblets can add moistness and flavor to turkey casseroles and tetrazzini.
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Nutrition – Organ meats like liver are rich in iron, B vitamins, zinc and other nutrients.
So don’t throw the giblets away – they can transform your holiday cooking!
How to Cook Turkey Giblets
Here is a step-by-step guide for cooking turkey giblets:
Step 1: Rinse the Giblets
Rinse the giblets thoroughly under cold running water. Pat dry with paper towels.
Step 2: Simmer in Broth
Place the giblets in a small saucepan and cover with chicken or turkey broth. Add aromatics like a chopped onion, celery, carrots and fresh herbs. Bring to a gentle simmer and cook for 2-3 hours until the giblets are very tender.
Step 3: Transfer Solids, Strain Broth
Use a slotted spoon to transfer the giblets to a cutting board. Reserve the strained broth for making gravy.
Step 4: Chop and Use as Desired
Once cooled, dice or mince the giblets. Use them to flavor gravy, add to stuffing or casseroles, or make into fried giblet snacks.
Step 5: Simmer Neck Bones for Stock
For extra stock, simmer the neck bones in water for 1-2 hours until the meat falls off the bones. Pick off the meat and save for another use.
Tips for Cooking Giblets
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For safety, always cook giblets thoroughly to an internal temperature of 165°F.
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For fried giblets, soak in buttermilk or pickle juice before breading and frying.
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Saute aromatics like onions, garlic, and herbs before simmering for extra flavor.
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For gravy, puree the cooked giblets before adding to the gravy for thickness.
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Chill and freeze unused cooked giblets for later use.
Gravy Making Tips
For the most flavorful gravy, follow these tips when using giblets:
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Simmer giblets in chicken or turkey broth, not just water.
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Mince and puree cooked giblets before adding to gravy.
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Whisk together giblet broth and pan drippings for balanced flavor.
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For thickness, whisk in a slurry of butter and flour.
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Simmer gravy for 5-10 minutes to cook off raw flour taste.
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For smooth gravy, strain through a fine mesh sieve.
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Keep gravy warm in a double boiler orslow cooker as you carve the turkey.
With tender, flavorful giblets and rich homemade gravy, you can elevate your holiday meal to new heights! Don’t throw away the giblets – turn them into delicious gravy and more with proper cooking techniques.
Add to Stuffing for Sausage Stuffing
Giblets add an immensely flavorful, savory meatiness to stuffing. If you make stock, everything except the liver will be cooked, so all you have to do is remove the meat from the neck, finely chop the heart and gizzards, then sauté the livers before chopping those up as well. Once done, everything goes into the stuffing, which goes into a casserole dish, where it is baked until golden brown. In case you didn’t prepare turkey giblet stock beforehand, boil the giblets with water and broth, as well as aromatic vegetables, until cooked through.
Turn turkey giblets into a tasty appetizer to serve before the turkey dinner alongside crackers or crostini. This option calls for the liver, which you should never boil since doing so results in an unpleasant bitter flavor. To make it:
- Pat the raw liver dry with a paper towel and cut the liver into uniform slices.
- Sauté the liver over medium heat with olive oil and butter along with onions. Take the liver off the heat once the slices brown. Turkey liver only needs 3-4 minutes to cook.
- Add the liver to a food processor with whatever else you would like to include in the pâté, such as herbs, garlic, salt, pepper, sherry, and cream. There are several directions to go in.
- Transfer to a serving platter alongside crackers or spread on crostini, then serve.
Turkey Giblet Stock
The best turkey dinners start with a turkey giblet stock. Generally, when you prep a turkey in advance for roasting (whether you brine it, apply butter under the skin and season, or apply a marinade), the giblets come out and should go directly into a stock pot (except the liver) with aromatic vegetables, herbs, and water, then simmered for hours. The neck, in particular, has quite an impact, as it is the key to a rich, almost gelatinous stock that can be used to make anything from gravy to various soups and stews.
As mentioned, turkey giblet stock can be used to make gravy, but good giblet gravy extends beyond that. Start with the standard butter and flour roux. From there, the stock goes in, as well as turkey pan drippings, which significantly deepens the color of the gravy. Then, the cooked giblets from the stock are finely chopped and added to the gravy as well. There’s also the choice to add the meat from the turkey neck along with milk or cream, but that is entirely up to you.
How to Boil Turkey Neck & Giblets: Cooking with Kimberly
FAQ
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