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).
Turkey giblets – the heart, liver, gizzard and neck – are often discarded but they can be a delicious and nutritious addition to your holiday meal I’ve cooked many turkey giblets over the years, and in this article I’ll share all my tips and tricks for preparing these under-appreciated turkey parts
The turkey giblets are the edible internal organs of a turkey. They usually include the heart liver, gizzard and neck. The giblets are packed inside the cavity of a whole raw turkey and should be removed before cooking.
Don’t throw those giblets away! They are full of protein iron, zinc and B vitamins. The liver is especially nutritious. Giblets can be used to make flavorful gravy, soup stock and stuffing. With a little creativity they can become the star of your Thanksgiving meal.
It’s important to note that you should never eat raw giblets. They must be thoroughly cooked before eating to avoid any food-borne illnesses. Well-cooked giblets have a rich, meaty flavor that adds complexity to soups, stews and gravys.
How to Clean and Prep Turkey Giblets
Cleaning the giblets is an important first step. Here is a quick overview of how to prep them for cooking:
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Rinse under cold water. Give the giblets a good rinse under cold running water. This removes any blood or debris.
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Pat dry. Dry the giblets with paper towels.
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Separate the parts. Separate the heart, liver, gizzard and neck. Discard the kidney if present.
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Trim excess fat. Use a sharp knife to trim away any large pieces of fat from the giblets. Some fat can be kept for flavor.
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Slice the heart and liver. Cut the heart and liver into smaller pieces if desired. Keep the gizzard whole.
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Refrigerate until ready to use. Store giblets in an airtight container in the refrigerator up to 2 days before cooking.
Now you have cleaned giblets ready for cooking!
Tips for Cooking Turkey Giblets
There are a few techniques I’ve learned over the years for cooking giblets. Here are my top tips:
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Simmer in broth. Giblets can be simmered in broth until fully cooked. This keeps them moist and infuses flavor.
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Sear before simmering. Browning the giblets before simmering enhances flavor. Just add a touch of oil to the pan first.
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Roast in the oven. Roasting giblets in the oven at 400°F creates a nice caramelized exterior.
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Cook livers separately. Because livers cook faster, simmer them separately to avoid overcooking.
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Watch cooking times. Hearts and gizzards take 1-2 hours to become tender. Livers take 30-60 minutes.
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Save the broth. Don’t throw out the broth used for simmering giblets. Use it for gravy or soup!
Flavorful Giblet Recipes
Now let’s get to the fun part – what can you make with turkey giblets? Here are some of my favorite recipes:
Simple Simmered Giblets
- Giblets
- Chicken or turkey broth
- Chopped onion, celery and carrot
- Bay leaf
- Salt and pepper
Simmer the giblets in broth with vegetables and herbs until fully cooked, about 1-2 hours. Cool and chop giblets. Use in your favorite stuffing or gravy recipe.
Pan-Seared Giblet Gravy
- Chopped giblets
- Flour
- Drippings from roasted turkey
- Chicken or turkey broth
Sear giblets in a pan with a bit of flour. Use drippings and broth to make an incredible gravy. Simmer until thickened.
Oven-Roasted Giblets
- Giblets
- Olive oil
- Salt and pepper
- Onion wedges
- Sprigs of rosemary
Toss giblets in oil, salt and pepper. Roast at 400°F alongside onion and rosemary until browned, about 30-40 minutes.
Giblet Soup Stock
- Giblets
- Water or broth
- Onion, celery, carrot
- Fresh parsley and thyme
- Salt and pepper
Simmer giblets with vegetables and herbs until tender, about 1-2 hours. Strain and use stock for soups.
Sautéed Turkey Liver
- Sliced turkey liver
- Butter or olive oil
- Onion
- Salt and pepper
Sauté liver and onion in butter or oil for 6-10 minutes until cooked through. Season with salt and pepper.
Storing and Reheating Leftover Giblets
Have leftover cooked giblets? Here are some storage and reheating tips:
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Store giblets in an airtight container in the fridge up to 4 days.
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Freeze cooked giblets in freezer bags up to 3 months.
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Reheat giblets in broth or gravy to add moisture.
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Use the microwave or stove top to reheat giblets.
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Chop and add cooked giblets to soups, stews or stuffing.
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Cooked giblets can be crisped up in a sauté pan before serving.
Where to Buy Turkey Giblets
Often, turkey giblets are a free inclusion with the purchase of a whole turkey. However, you can also purchase them separately at a heavily discounted price from your local butcher shop. Those who buy their poultry at the grocery store may be able to find packages of turkey gizzards at the meat counter. While chicken giblets, specifically hearts, livers, and gizzards, are relatively easy to find year-round, turkey giblets tend to be more seasonal.
Now, let’s discuss what to do with turkey giblets because they have so many uses and do an excellent job of adding flavor to food. Better yet, they’re easy to work with, which means minimal fuss.
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.
How to Boil Turkey Neck & Giblets: Cooking with Kimberly
FAQ
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