“Giblet” (usually referred to in the plural) is the collective term for the heart, liver, gizzard and neck. When buying a whole bird, the giblets are often stuffed inside the cavity. These are pulled out before the uncut bird is cooked. In many Asian countries, chicken soups and stews can include the giblets.
What the heart, liver and neck are is self-explanatory. And most people (you included, I hope) know what they look like and what their biological functions are. What about the gizzard? What is it exactly?
Now, things get interesting. Birds don’t have teeth, right? So, how do they chew their food? The answer is: they don’t. Chickens, quails, ducks, turkeys, pheasants and other gallinaceous birds have stomachs that consist of two parts: the glandular stomach and the muscular stomach.
As Thanksgiving approaches, turkey takes center stage. When prepping the bird you may encounter an unfamiliar part – the turkey gizzard. What exactly is this mysterious organ? And what can you do with it in the kitchen? In this article I’ll demystify the turkey gizzard and share creative ways to put it to delicious use.
What is a Turkey Gizzard?
The gizzard is a muscular, thick-walled organ located in the digestive tract of turkeys, chickens, and other birds. Essentially, it functions like a grinding mill to break down food.
Here’s how it works
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Birds swallow their food whole since they lack teeth to chew and grind.
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The food passes into the gizzard filled with small stones and grit the bird has ingested
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Powerful muscles in the gizzard contract to crush and pulverize the food/stone mixture.
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Once broken down, the food can move forward for further digestion.
So in short, the gizzard plays a key role in a bird’s ability to digest food and extract nutrients. Without this handy organ, birds wouldn’t thrive.
Why Do Turkeys Have Such Large Gizzards?
You may notice the turkey gizzard is quite large compared to a chicken’s. Turkey gizzards are more substantial for several reasons:
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Turkeys are much bigger birds, so they need a larger, more muscular gizzard to grind their food.
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They swallow larger food particles and stones to help break down these bigger pieces.
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The gizzard size also depends on the turkey’s diet. Those who eat more whole grains will develop a bigger, stronger gizzard.
So next time you see a turkey’s hefty gizzard, understand it matches the larger size and diet of the bird.
What Do Turkey Gizzards Taste Like?
Now let’s get to the flavor – what do gizzards actually taste like?
Turkey gizzards have a unique, rich meatiness. The taste is often described as:
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Hearty and dense like dark turkey meat.
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Minerally and iron-like.
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Earthy with a subtle gaminess.
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A touch of tanginess.
When cooked right, the gizzard develops a tender yet still slightly chewy texture. Overall an excellent, flavorful addition to dishes!
Why Use Turkey Gizzards?
There are several good reasons to use turkey gizzards in your cooking:
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Flavor – As mentioned, they provide deep, savory tastes.
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Texture – The chewiness gives interest to dishes.
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Versatility – Gizzards can be used in many types of recipes.
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Nutrition – High in iron, protein, B vitamins.
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Sustainability – Reduce waste by using the whole bird.
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Tradition – Featured in many cultural dishes.
So don’t toss the gizzards – they offer culinary potential!
How To Cook Turkey Gizzards
Ready to give gizzards a try? Here are some tips for preparing them:
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Rinse Well – Give them a good wash to remove impurities.
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Remove Fat/Membranes – Trim any excess fat or membranes for better texture.
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Soak in Vinegar Water – Helps tenderize and remove any residue.
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Chop/Slice – Cut to the size you need for your recipe.
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Marinate – Soak in buttermilk, wine, or spices to impart flavor.
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Cook Thoroughly – Braise, saute, or simmer until fully done.
Creative Ways To Use Turkey Gizzards
Looking for tasty ways to cook up your gizzards? Get inspired by these ideas:
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Chop and add to stuffing for moisture and richness.
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Simmer into hearty soups and stews for depth of flavor.
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Dice and mix into gravy for extra savory quality.
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Bread and fry as a unique, crunchy appetizer.
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Pickle in vinegar brine for a tangy, spicy snack.
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Skewer and grill with savory seasonings and glazes.
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Stir strips into fried rice along with veggies and egg.
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Slow braise in tomato sauce with aromatics for tacos.
The possibilities are endless for these underrated turkey parts!
Frequently Asked Turkey Gizzard Questions
Here are answers to some common questions about turkey gizzards:
Where is the gizzard located on a turkey? Inside the lower stomach area. Peel back the breast plate to find it.
Are giblets and gizzards the same thing? No. Giblets refer to a group of parts including the gizzard.
Should you eat turkey gizzards? Yes, they are edible and full of nutrition and flavor.
Why are turkey gizzards so big? To grind the larger food particles and stones turkeys ingest.
Can you cook chicken gizzards the same way? Absolutely. Chicken and turkey gizzards can be used interchangeably.
Putting the Turkey Gizzard to Work
Far from just an obscure oddity, the turkey gizzard is actually a handy, healthy, and downright tasty ingredient. With its impressive resume of nutrients, digestible chew, and rich savor, the gizzard can elevate your Thanksgiving dishes and everyday cooking.
This Thanksgiving when you get your hands on a turkey, take a fresh look at the gizzard. Give it a rinse, trim it up, and start improvising ways to highlight its merits in your feast. Your tastebuds will thank you!
Have you used turkey gizzards before in cooking? Share your experience in the comments below! Let’s swap recipes and creative ideas.
The gizzard is the muscular stomach of birds
While chicken in coops are fed commercial poultry feed, left on their own to hunt for food, chickens eat insects, whole berries, seeds, worms and even mice. In fact, pretty much anything they can pop inside their beaks.
When food is swallowed, it goes into the “crop” where it is first stored. From there, it goes to the glandular stomach where enzymes are excreted to begin the digestion process. From the glandular stomach, the food passes to the gizzard where it is smashed with the help of bits of stone or gravel stored in it.
Stone? Gravel?Really?Ah, yes. If you’ve seen free-roaming chickens pecking and swallowing small pieces of stones, sand or gravel, and wondering if they will die because of it, well, the stones, sand or pieces of gravel—commercially sold as “grit”—are simply stored in the gizzard to act as grinder so that the food can be digested.
When the stones or gravel become too smooth to serve their purpose, they are excreted. The gizzard, however, is never without its grinders because the bird continuously collects material quite intuitively. So, the gizzard is tough it’s because it has to be. The muscles must be tough enough to allow the grit to grind the food without causing damage to the walls of the gizzard.