In the past, you may have thrown away turkey giblets because you didn’t know what to do with them. But soon, you will. The offal meat is invaluable.
As holiday time approaches, so do ideas of abundant turkey dinners and giblets. Yes, the offal meat that you packed up and stuffed into the bird’s cavity and forgot to take out at least once is full of special things. To make things worse, many people don’t know what to do with turkey giblets or don’t want to cook with them because they don’t look good. In any case, once you try them and taste how much flavor they add, you might want to ask your local butcher for some.
As was already said, giblets are offal meat, which is a term for meat from an animal’s internal organs and nonmuscular parts that people eat. People often buy turkey giblets that include the heart, liver, and gizzard. The gizzard is a muscular organ that breaks down food for digestion. Hearts have a lot of complexity, turkey livers are very nutrient-dense, and gizzards have a complex, earthy flavor. The USDA says that the neck of the bird is not a “giblet,” but we include it in our list of uses because it has thick, juicy meat that melts in your mouth.
The word “innards” refers to all of the organs inside the body, while the word “giblets” refers to just 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 eat, like the gall bladder, while others may be too small (like the lungs) or have a tougher texture (like the kidneys) for most people to eat.
When preparing a whole turkey for roasting, you’ll find a bag of giblets tucked inside the bird’s cavity. These turkey giblets which usually include the liver heart, gizzard and neck, are a flavorful addition to gravy and stuffing. But should you actually stuff and cook the giblets inside the turkey? There are pros and cons to this traditional method.
What are Turkey Giblets?
For those unfamiliar, giblets refer to the edible offal or organs of poultry. A whole turkey’s giblet packet typically contains:
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Turkey Liver – The largest organ, with a smooth texture and rich, meaty flavor
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Turkey Heart – Resembling a small steak, the heart has dense, chewy meat.
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Turkey Gizzard – The gizzard is a muscular stomach-like organ that aids digestion It has a chewy texture
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Turkey Neck – Containing bone and fatty dark meat, the neck is often included for extra flavor.
These nutrient-dense organs provide tons of old-fashioned turkey flavor. But just because they’re traditionally cooked inside the turkey doesn’t mean that’s the best practice today.
The Potential Pros of Cooking Giblets Inside
For generations, stuffing the neck and giblets inside the turkey before roasting was standard procedure. There are a few reasons this traditional method persists:
Extra Flavor – As the giblets cook, they impart turkey essence into the bird, basting it from the inside out.
Moisture – The giblets release juices and fat that keep the turkey meat juicy.
Tradition – For many families, it’s simply not Thanksgiving without the familiar smell and taste of roasted giblets.
Convenience – No extra pans or steps needed – the giblets cook right along with the turkey.
Why You Should Reconsider Cooking Giblets Inside
While the tradition continues in many households, most food safety experts advise against stuffing giblets inside the turkey today. Here’s why:
Longer Cooking Time – Giblets can shield the cavity from heat, increasing overall roasting time. The turkey may be overdone by time they are fully cooked.
Potential Contamination – If not fully cooked, the inner organs can harbor bacteria like salmonella. Juices can spread this to the turkey meat.
Uneven Cooking – The dense giblets don’t cook at the same rate as turkey breast meat, so may be undercooked while turkey is overdone.
Takes Up Space – Giblets crowd out the body cavity, which is better filled with aromatics like onions or herbs.
Difficult Retrieval – Getting giblets out of a hot cooked turkey can be challenging and messy.
Masks Turkey Flavor – For turkey purists, the pronounced giblet taste obscures the delicate flavor of the turkey itself.
Tips for Cooking Turkey Giblets
If you want to enjoy giblets but avoid the risks of stuffing them inside the turkey, try these safer options:
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Cook giblets separately – Simmer in stock or broth to use for gravy. Or roast them alongside the turkey in a small pan.
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Chop and freeze – Dice or mince cooked giblets to use later in gravy, dressing, etc. Freeze for up to 3 months.
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Use only the liver or neck – For milder flavor, omit the heart and gizzard if concerned about doneness.
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Skip altogether – If you don’t want the strong organ meat taste, just use turkey drippings for gravy.
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Season the cavity instead – Stuff with aromatics like onions, celery, apples, fresh herbs for flavor.
Make Delicious Turkey Gravy with the Giblets
To get full use from your turkey’s giblets, try making giblet gravy. It’s a classic way to infuse big flavor into your Thanksgiving spread.
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Chop and simmer giblets in chicken broth with aromatics until fully cooked. This releases their flavor and juices.
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Mash or mince the cooked giblets. For perfectly smooth gravy, push through a sieve or food mill.
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Make a rich gravy base with the giblet broth, turkey drippings and thickener.
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Finish by whisking the mashed giblets into the gravy for hearty, old-fashioned flavor.
Giblet gravy is fantastic ladled over thick turkey slices, mashed potatoes and dressing. It captures all the nostalgia of cooking giblets inside the bird without the drawbacks.
So don’t just toss the bag of giblets – put them to delicious use in your Thanksgiving spread! With smart preparation outside the bird, you can safely savor their time-honored flavor. Just maybe leave the 1970s-era tradition of stuffing giblets inside turkeys back in the past where it belongs.
Turkey Giblet Stock
The best turkey dinners start with a turkey giblet stock. If you prepare a turkey ahead of time to roast (by brining it, putting butter under the skin and seasoning it, or marinating it), the giblets should be taken out and put into a stock pot with aromatic vegetables, herbs, and water. The pot should then be simmered for hours. The neck makes a big difference because it’s what makes the stock rich and almost jelly-like, which can be used to make gravy, 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. Following that, the stock and turkey pan drippings are added, which makes the gravy a lot darker. Then, the cooked giblets from the stock are finely chopped and added to the gravy as well. It is also possible to add the meat from the turkey neck along with milk or cream, but it is your choice.
Add to Stuffing for Sausage Stuffing
Giblets add an immensely flavorful, savory meatiness to stuffing. When you make stock, everything but the liver is already cooked. All that’s left to do is take the meat off the neck, chop the heart and gizzards into small pieces, and sauté the livers before cutting them up too. After everything is ready, it is put into a casserole dish and baked until it turns golden brown. If you didn’t make turkey giblet stock ahead of time, boil the giblets with aromatic vegetables, water, and broth until they are fully cooked.
Turn turkey giblets into a tasty appetizer to serve before the turkey dinner alongside crackers or crostini. The liver is called for in this option, but you should never boil it because it turns bitter. To make it:
- Use a paper towel to dry the raw liver, then cut it into even slices.
- On medium heat, cook the liver with onions and olive oil and butter. Take the liver off the heat once the slices brown. Turkey liver only needs 3-4 minutes to cook.
- Put the liver and any other ingredients you want to use in the pâté into a food processor. You can add herbs, garlic, salt, pepper, sherry, and cream. There are several directions to go in.
- Add crackers or crostini to a serving platter with the spread, and then serve.
How to Boil Turkey Neck & Giblets: Cooking with Kimberly
FAQ
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