If you’ve ever brought home a Thanksgiving turkey and fished around its insides, you’ve likely found a little bag of mysterious turkey bits known as giblets. And while many home cooks throw it in the garbage with disgust, it shouldn’t be overlooked.
The offal, or the organ meats of animals, aren’t usually widely available — but turkey is the exception. “It is the only example I can think of in modern meat-buying in America where meat itself comes with organs, as if the internal organs are saying, ‘Please eat me, too! I’m also delicious!’” said Dr. Jonathan Reisman, a physician, author and creator of Anatomy Eats, a series of dinners where patrons eat parts of animals that are usually discarded, while Reisman explains the animal’s anatomy. Advertisement
The turkey heart is an underappreciated part of the bird that often gets overlooked or discarded. However, this vital organ has a unique anatomy and can be a delicious addition to your holiday table when properly prepared. Here’s a deep dive into what a turkey heart looks like, how to cook it, and even the cultural significance of this pulsing muscle.
Turkey Heart 101: Size, Color, Texture
So what does a raw turkey heart look like? The heart is a small, compact organ, roughly the size and shape of a walnut. It sits nestled within the turkey’s chest cavity, cushioned between the lungs.
Fresh turkey hearts have a deep red color, thanks to the high concentration of blood. The texture is smooth and muscular on the exterior, with defined chambers and vessels inside. There is a noticeable vein running along one side.
The average weight ranges from 1-3 ounces, so it’s quite petite compared to the overall size of a turkey. But don’t let the small size fool you – this little engine is responsible for pumping blood to the entire body!
The Turkey Heart at Work
The avian cardiovascular system is a marvel of efficiency The turkey heart beats at around 250 times per minute, circulating oxygen and nutrients at a rapid rate to support the high metabolism
Two atria receive blood, while two powerful ventricles pump it out to the lungs and body via thick muscular valves The rapid rhythmic contractions continue non-stop to keep the turkey alive and active
As the bird ages, the heart may increase in size and the walls thicken in response to managing blood flow. Externally, an older turkey heart may appear darker with yellowish fat deposits.
How To Prepare and Cook Turkey Hearts
While the turkey heart won’t be the star of your holiday spread, it can make a nutritious addition when cooked properly. The taste is similar to other dark turkey meat but richer and more tender.
Here are some tips for cooking tasty turkey hearts:
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Rinse well and pat dry. Carefully trim away any visible veins or fatty tissue.
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Season well with salt, pepper and spices like sage, rosemary, thyme. Marinate for added flavor.
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Roast or braise for 45 mins – 1 hour until fork tender. Internal temp of 165°F.
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Pan fry or sauté over high heat for 2-3 mins per side. Cook just until browned.
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Grill over direct heat, turning frequently, just 5-7 mins total.
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Use in stir fries, stews, gravy recipes for added texture and protein.
Take care not to overcook turkey hearts, as they can quickly become tough and rubbery. Searing or grilling yields the best texture and flavor payoff.
Benefits of Consuming Turkey Hearts
While not a staple food source, turkey hearts offer impressive nutritional value:
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High in protein -builds and repairs muscles and tissues.
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Rich in iron – carries oxygen throughout the body.
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Source of selenium- antioxidant that supports immune function.
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B vitamins for energy metabolism and nerve transmission.
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Choline supports liver and brain health.
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Lean with less fat than dark turkey meat.
So enjoy turkey hearts for the flavor and nutrition boost! Just be sure to consume fully cooked.
Cultural Significance of Turkey Hearts
More than just a utilitarian body part, turkey hearts hold significance in certain cultures. For example:
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Some Native American tribes respect the heart as the seat of courage and spirit.
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Ancient Aztecs viewed the turkey heart as a sacrificial offering to gods.
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In Judaism, hearts symbolize understanding and wisdom.
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Early Europeans saw bird hearts as a delicacy for aristocrats.
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Victorians used them in romantic divining rituals about love.
So while turkey hearts may seem humble, they carry interesting symbolic meaning across cultures.
Turkey Heart FAQs
Here are answers to some frequently asked questions about turkey hearts:
How do I know if a turkey heart is safe to eat?
Inspect that the heart looks red and fresh without any unpleasant odors. Rinse well and cook thoroughly to 165°F internal temperature.
Can I stuff and roast a whole turkey heart?
Yes, you can roast lightly stuffed turkey hearts similar to squash blossoms or figs. Just be sure to truss and secure it well, and cook through.
Is it okay to freeze raw turkey hearts?
Turkey hearts freeze well for 3-4 months when tightly wrapped and frozen below 0°F. Thaw in fridge before cooking.
What’s the health risk of undercooked turkey hearts?
Like any meat, undercooked turkey hearts may contain harmful bacteria leading to foodborne illness. Cook fully to eliminate any food safety issues.
How long do cooked turkey hearts last in the fridge?
Cooked turkey hearts stay fresh 3-4 days in the fridge. Reheat thoroughly before eating leftovers. Discard if you notice an off smell or texture.
Can dogs eat turkey hearts?
Yes, turkey hearts are a healthy treat for dogs in moderation. Be sure to cook thoroughly and stick to small portion sizes.
So next Thanksgiving when you get your hands on a whole turkey, take a closer look at the heart. Appreciate its anatomy and purpose within the turkey’s circulatory system. Then transform this working muscle into a delicious and nutritious treat at your holiday feast.
Throw them in the roasting pan.
No one should gobble giblets down raw, but most of the time they come ready to cook, and no special preparation is needed to make them delicious. Chef Rodney Freidank from Table 301 in Greenville, South Carolina, usually puts the giblets “in the roasting pan with the turkey and the vegetables and cook them.”
As an easy alternative, giblets “can be stuffed back into the bird” after removing them from the paper sack they come in, Reisman said. To give giblets a bit more flavor, Reisman puts the neck into the turkey pan to cook, and “fries the other organs separately since they cook pretty fast.”Advertisement
So what exactly is in that bag?
Unwrap a turkey and you are likely to find a little sack of organs inside the bird’s cavity wrapped in a small paper bag.
“Those organs and body parts inside the turkey are called the ‘giblets’ and they usually consist of the heart, liver, gizzard and neck,” Reisman explained. “These are delicious parts of the bird that should definitely be eaten,” and not just used for flavoring, he added. Giblets can be prepared in a variety of ways to add interest to traditional Thanksgiving dishes or to create entirely new creations. Advertisement