As the holidays roll around, it’s time to start prepping for festive meals like roasted turkey with all the fixings An important component for getting the most flavor out of your turkey are the giblets. These turkey organs and parts like the heart, liver and gizzard can be used to make rich gravies, stocks and stuffings. But finding fresh, quality turkey giblets to buy can be confusing
In this guide, I’ll walk through all the best places to source your turkey giblets, so your holiday cooking is easier and tastier.
What Exactly Are Turkey Giblets?
First, let’s cover what turkey giblets are. The giblets refer to the edible internal organs that come packed inside a whole turkey. The most common giblets are
- Heart – Adds deep flavor to gravies and broths
- Liver – Provides a rich, meaty taste that’s great for pâtés
- Gizzard – Contains lean meat used for making gravies
- Neck – Used to prepare flavorful turkey stock
While store-bought turkeys include giblets, buying them separately lets you get more of each part to cook with. Having additional fresh giblets allows you to make the most of these flavor powerhouses in your recipes.
Where to Buy Giblets for Your Holiday Meals
Now let’s explore some of the best options for where to source fresh, high-quality turkey giblets:
Your Local Grocery Store
- Many grocers sell whole turkeys with giblets included in a bag inside the cavity.
- You can also check the butcher counter or poultry section for giblets sold separately, both fresh or frozen.
- Shop a few days before Thanksgiving when stocks are highest.
- Prices range from $1-3 per pound. It pays to compare a few stores.
Specialty Butcher Shops
- Offer a wider selection of turkey giblet cuts like livers, hearts and gizzards.
- Source higher quality, farm-fresh turkeys.
- Have knowledgeable staff who can recommend best uses.
- Expect to pay more per pound, but the quality is worth it!
Local Farmers Markets
- Check for giblets sold attached to pasture-raised turkeys or sold separately.
- Pricing is comparable to grocery stores.
- Supports small local turkey farms which is a bonus!
- Limited seasonal availability, so shop early.
Online Retailers
- Order fresh giblet packs for delivery from specialty meat shops.
- Ensures you get the freshest giblets even if local stores are out.
- Can sell out fast, so order 1-2 weeks before needing them.
- Starting prices around $5/pound. Vet seller reviews and guarantees first.
Direct From a Turkey Farm
- Buy directly from a local turkey farm for the freshest giblets.
- Call ahead as supply may be limited.
- Expect to pay a premium for true farm-direct pricing.
- A great option if you’re already buying a whole pasture-raised turkey.
No matter where you buy, inspect giblets closely for freshness without odor or sliminess.
How Much Turkey Giblets Should You Buy?
As a general guideline, plan on buying 1⁄2 to 1 pound of turkey giblets per whole turkey you purchase. If making stock and gravy from scratch, err on the higher quantity.
For a 15 lb turkey, 1 lb of assorted giblets is usually plenty. Buying giblets in bulk can offer cost savings if cooking multiple turkeys.
What’s the Price Range for Turkey Giblets?
Pricing really varies based on where you buy, quality, seasonal demand and other factors. Here are some typical ranges:
- Grocery Store: $1 – $3 per lb
- Specialty Butcher: $3 – $6+ per lb
- Farmers Market: $2 – $4 per lb
- Online Stores: $5 – $8+ per lb
- Direct from Farm: $4 – $6+ per lb
As you might expect, premium giblets from high-end butchers or direct farm purchases cost more but deliver exceptional quality. Compare pricing at local options to find the best value.
Creative Ways to Use Turkey Giblets
Once you’ve got your giblets, put them to work adding rich flavor to your holiday spread! Here are some of my favorite ways to use them:
- Homemade Turkey Stock – Simmer the neck, gizzard and heart in water with veggies and herbs for a flavorful stock base.
- Classic Turkey Gravy – Sauté giblets and use the drippings and neck for thickness and taste.
- Giblet Stuffing – Dice and cook the heart, liver and gizzard, then mix with bread, onions, celery and broth.
- Seared Turkey Liver – Quickly pan-sear for an indulgent snack or meal topper.
- Giblet Snack Tray – Roast giblets with onions and herbs for an easy appetizer.
With some creativity, you can transform turkey giblets into something delicious!
Handy Turkey Giblet Cooking Tips
Follow these tips when preparing your turkey giblets:
- Rinse giblets well and pat dry before cooking.
- Cook thoroughly to 165°F minimum internal temperature.
- Braise giblets low and slow in broth for ultimate tenderness.
- Finely chop livers, gizzards or hearts for the best texture in stuffings.
- Balance rich meats like liver with acidic ingredients like lemon juice or vinegar.
- Refrigerate cooked giblets within 2 hours and use within 3-4 days.
Frequently Asked Turkey Giblet Questions
Are turkey giblets healthy to eat?
Yes, giblets contain valuable nutrients like protein, iron, zinc and B12. Enjoy in moderation.
Do you cook giblets before making stock?
Always cook raw giblets thoroughly before using in stock for food safety.
Can you freeze extra turkey giblets?
Yes, freeze cooked giblets in an airtight container for up to 3 months. Thaw completely before using.
Which is better, turkey liver or heart?
Both have benefits! Livers offer richness while hearts provide texture and depth.
How long do fresh raw giblets last refrigerated?
Store fresh giblets in the fridge for 2-3 days max. Cooked giblets last 3-4 days refrigerated.
Put Those Turkey Giblets to Flavorful Use!
While underrated, turkey giblets can add so much rich, savory flavor to your holiday cooking. With this guide, you now know all the places to source fresh giblets and creative ways to cook with them.
Look beyond the basic grocery store and try high-end options like a specialty butcher for premium giblets. With practice, you’ll get the most flavor out of your turkey this season thanks to the incredible taste of gizzards, hearts, livers and more.
Cleaning out the Turkey’s Body Cavity
-
1 Locate the body cavity between the back legs. The butcher will have cut a large hole between the legs, inside of which you can see the giblets and neck if they are there. The body cavity is fairly large and hard to miss.[5]
- If you don’t immediately see the package of giblets, it might be underneath the neck.
- If there isn’t a body cavity, you will have to gut your turkey, which is a more involved process than simply removing the giblets.
- 2 Reach into the body cavity to pull out the giblets. Butchers will usually wrap the giblets in paper or plastic and store them in the front cavity of the turkey. Reach into the body cavity and remove the package.[6]
- Ready-to-cook whole poultry is required to be packaged with giblets in the US. If the giblets might be missing, the poultry processor has to mark the package “giblets may be missing.”
- 3 Pull the neck out of the body cavity, if necessary. Even if there are no giblets in the body cavity of your turkey, the neck might still be there. Butchers will either put it in the body cavity or the front cavity. The neck looks like a long rod.[7]
- You can use the turkey neck to make gravy, soup, or smoked turkey neck.[8]
- You can also just throw the turkey neck away.
- 4 Check the front cavity for giblets as well. Sometimes, the butcher will store the package of giblets in the front cavity instead of the body cavity. Look at the top of your turkey, between the wings. There will be a hole where the neck once was. Pull open the hole so you can look inside. If there’s a package of giblets there, pull it out.[9]
- If the package claims there are giblets in the turkey, but you don’t see them, check again.
- 5 Set aside the giblets for cooking or toss them. You can use giblets in gravy, stock, or side dishes. Some people like to cook the turkey with the giblets directly underneath, to give a richer flavor to the gravy. However, if you don’t want to bother, you can just toss the giblets.[10]
- If you throw out the giblets, make sure to take out the trash within a few hours so the smell doesn’t get bad.
- 6 Pat the turkey dry with paper towels. Take a handful of paper towels, and pat dry the entire outside of the turkey. Turkeys roast much better when they are dry. Remember to throw out the paper towels immediately.[11]
- It’s better to pat rather than rub so that the paper towels don’t shred onto the turkey.
- 7 Wash your hands and work surfaces with hot soapy water. Wash your hands with warm water and soap, scrubbing for at least 20 seconds before rinsing them with running water. Also, scrub your counters, utensils, cutting boards, sink, trays, and anything else that touched the raw turkey with warm soapy water.
- Do this is as soon as you’re done cleaning out the turkey, because bacteria from raw meat is dangerous.
- You can also sanitize the surfaces with bleach and water to be extra safe. Make a diluted mixture of bleach and water, with a ratio of 1 tablespoon (15 mL) bleach to 1 gallon (3.8 L) water. Let the bleach mixture sit on the counter for 2 minutes and then wipe it off.
- 8 Cook your turkey with your favorite method. You can roast, smoke, grill, or deep fry your turkey. You can get fancy with the spices or even wrap your turkey in bacon.[12]
- Don’t leave your turkey sitting around – if you’re not going to cook it immediately, put it back in the fridge.
Advertisement
StepsPart
- 1 Thaw your turkey in the fridge if it’s frozen. It takes about 24 hours to thaw for every 5 pounds (2.3 kg) of turkey. Check if the turkey is completely thawed by inserting a thermometer into the breast at a few different places. The temperature should be between 32 to 40 °F (0 to 4 °C).[1]
- For example, it will take about 3 days for a 15 lb (6.8 kg) turkey to thaw.[2]
- You can also thaw it more quickly in ice water. Put the wrapped turkey in a plastic bag and submerge it in a bucket of cold water. Change the cold water every 30 minutes. It will take about 30 minutes per 1 pound (0.45 kg).
- Don’t leave your turkey to thaw at room temperature.
- 2 Place your turkey on a sheet tray or in the sink. Don’t put the turkey in a roasting tray yet, because it will drip a lot of juices as you open it up that you don’t want to cook with. Instead, put the turkey on a sheet tray or in the sink.[3]
- Keep in mind that you will have to clean and sanitize whatever surface comes in contact with raw meat.
Advertisement
- 3 Remove the wrapping from the turkey. Flip the turkey upside down, and make a slit in the wrapping with a knife. Peel open the wrapping around the turkey to totally remove it. Throw the wrapping directly in the trash since it had contact with raw meat.[4]
- It’s best to open the turkey packaging from the back, so that if you accidentally slit the skin you won’t cut into the breast meat.
- If the turkey legs are hooked together with a plastic piece, you can leave that on during roasting.
Advertisement Part