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).
The holiday season is fast approaching, and for many of us that means it’s time to start planning our Thanksgiving menus. If you’re in charge of cooking the turkey this year you may be wondering what to do with the neck and giblets that come tucked away inside the bird. Sure you could toss them or just use them to make gravy. But why waste these flavorful turkey parts when they can add so much to your holiday spread?
In this article, we’ll explore 10 delicious ways to make the most of turkey necks and giblets. From rich homemade broths to finger-licking snacks, these underrated turkey extras can be transformed into tasty additions to your Thanksgiving table.
1. Make Nutrient-Dense Turkey Bone Broth
After roasting your turkey, save the neck along with the carcass and bones. Simmer them for hours with vegetables, herbs and water to extract their nutrients and flavor. Strain to get a nourishing, collagen-rich turkey bone broth perfect for sipping or using in soups and stews. It freezes beautifully too.
2. Craft Hearty Turkey Soup and Stew
Your homemade turkey bone broth is the base for many soup options. Add turkey meat, veggies, beans or grains for a hearty and comforting soup or stew. Try turkey noodle, turkey and rice, turkey and veggie, or opt for a global flair with Italian turkey escarole soup.
3. Whip Up Delicious Turkey Gravy
Chopped cooked giblets can add extra richness to your gravy. Simmer them in seasoned broth then strain, reserving the giblets. Make your gravy using the giblet broth then fold in the chopped cooked giblets for flavor and texture.
4. Make Flavorful Stuffing or Dressing
Finely dice cooked giblets and mix them into stuffing and dressing recipes for moisture and turkey flavor. For extra decadence, sauté the liver before adding. The neck meat also makes a tasty addition after removing it from the bone.
5. Transform into Snackable Turkey Giblets
Giblets lend themselves nicely to finger foods. Soak and coat them in seasoned flour and spices then fry or bake until crispy. Fry turkey livers for an elegant yet easy pâté. Your guests will love these tasty roasted or fried giblet bites.
6. Craft a Savory Pot Pie Filling
Make a simple creamy turkey pot pie filling by simmering chopped giblets in a velouté sauce made of turkey broth, roux and cream. Stir in peas, carrots, onions and celery along with turkey meat. Top with pie crust and bake until golden.
7. Blend into Hearty Burgers or Meatloaf
Ground turkey giblets add moisture and richness when blended into burger mixes or meatloaf. Use a food processor to finely grind cooked giblets along with fresh herbs then mix into ground turkey and shape into burgers or a loaf pan.
8. Make Nutritious Pet Treats
Cook giblets then finely chop or grind to mix into your dog’s or cat’s homemade food. Avoid seasonings. The added organ meats offer pets added nutrients. Cook thoroughly to avoid bacteria. Freeze small portions for later.
9. Craft a Savory Breakfast Hash
Chop giblets and turkey meat then sauté with potatoes, peppers, onions and spices for a protein-packed turkey hash Top with a fried egg for a satisfying post-Thanksgiving breakfast
10. Transform into Delicious Turkey Rillettes
Cook giblets in broth until tender then finely shred and blend with butter or oil, spices and a bit of the cooking liquid. Chill this spreadable turkey rillette mixture then serve on bread or crackers for an easy holiday appetizer.
As you can see, with a little creativity, turkey necks and giblets can become tasty additions to your holiday spread. This Thanksgiving, don’t let these nutrient-dense turkey parts go to waste. Give them a delicious second life in your soups, sides, snacks and more.
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.
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.
How To Make The Best Giblet Gravy | Dear Test Kitchen
FAQ
What can you do with the turkey neck and giblets?
When preparing your turkey, do not throw out the turkey neck & gizzards(heart, liver and any other little bits your found tucked inside the bird!These parts will help you make a lovely bone broth to create the BEST GRAVY for your meal.
What can I do with my turkey neck?
Make Stock or Broth: The neck is great for adding flavor to homemade turkey stock. Simply simmer it with vegetables like carrots, celery, and onions, along with herbs such as thyme and bay leaves. This stock can be used for gravy or soups.
What are four uses of poultry giblets?
- Make stock. My go-to method for dealing with giblets is to first cook the gizzard, heart and neck by making my own giblet broth or stock. …
- Add them to dressing, stuffing and gravy. …
- Make dirty rice.
What part of the turkey giblets do you not use?
You should remove these parts from the cavity and save all but the liver (which can impart a mineral, bitter taste to stock) for making gravy. The neck, gizzard, and heart contribute meaty favor to stock. The liver, identifiable by its amorphous shape and shiny, dark red exterior, can impart a mineral taste to stock.