Happy Thanksgiving! This year, be sure to include the giblets! I like to prepare the gravy right into the roasting pan itself. Along with the giblets, I mix in all the tasty browned bits and gelatin off the bottom of the pan. Turkey Pan-Gravy with Giblets is the perfect nutrient-dense sauce for your roast turkey and holiday sides!
Turkey gizzards are a controversial ingredient when it comes to preparing a holiday bird. While some cooks discard them immediately, others swear by cooking them right along with the turkey. So what’s the verdict – do you cook the gizzards with the turkey or not? In this comprehensive guide we’ll cover everything you need to know about preparing these odd little organs.
What Are Turkey Gizzards?
Turkey gizzards are muscular digestive organs found inside the bird. They help grind and break down food through a churning, contracting motion.
When you purchase a whole turkey the gizzards are typically included in a packet of “giblets” along with the liver heart, and neck. While many home cooks toss the giblets straight into the trash, the gizzards in particular can be used to add flavor to the turkey.
Gizzards have a unique, rich taste and chewy texture when cooked. I find them irresistible, but they aren’t for everyone. If you enjoy offal, they are worth trying at least once!
Should You Cook Gizzards With the Turkey?
Cooking the gizzards right in the roasting pan with the turkey is standard practice for many cooks. It infuses the pan drippings with extra flavor and enhances the overall taste of the turkey.
However, it’s also perfectly fine to cook the gizzards separately if you find them unappetizing. They can be prepared as their own side dish, or used in recipes like gizzard gravy, stir fry, or soup.
If you do decide to cook them with the turkey, here are some tips:
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Clean the gizzards well, removing any fat, membranes or veins. Give them a quick boil before roasting.
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Season the gizzards with spices or herbs of your choice. Salt, pepper, sage and thyme work nicely.
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Place the seasoned gizzards right in the roasting pan alongside the turkey. They will baste in the turkey juices.
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For crispy gizzards, coat them with a little oil or butter first. Turn them a few times during roasting.
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Once fully cooked, chop the gizzards and add them to your gravy or stuffing for extra richness.
Cooking the gizzards in the turkey pan is an easy “set it and forget it” way to impart more flavor. But the choice is yours!
How to Cook Turkey Gizzards Separately
If you’d rather not cook the gizzards with the turkey, they can be prepared on their own in many ways:
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Simmer in broth: Gently simmer gizzards in chicken or turkey broth until very tender, 2-3 hours. Shred and add to soup or gravy.
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Braise or stew: Brown gizzards then cook in flavorful liquid like wine, tomatoes or red sauce until fall-apart tender. Great in stews or over polenta.
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Pan fry or sauté: Cook bite-size gizzard pieces in a little oil over medium-high heat until browned and crispy. Sprinkle with spices.
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Grill or broil: Toss whole gizzards or large chunks with oil and grill over direct heat, turning occasionally, until charred and cooked through.
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Roast: Toss gizzards with oil and roast at 400°F until browned, about 30 minutes. Turn once midway.
Always remembers to simmer, braise or roast the gizzards low and slow. High heat can cause them to become tough and rubbery. Their texture improves vastly with longer cooking times.
Making the Most of Turkey Gizzards
Once you’ve cooked turkey gizzards, either alone or with the bird, there are endless ways to use them:
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Finely chop and add to turkey gravy for richness.
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Dice and mix into turkey stuffing or dressing along with onion, celery, herbs and broth.
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Shred well and fold into mashed potatoes.
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Slice thinly and use in sandwiches and panini in place of lunchmeat.
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Puree into spreadable rillettes, or potted meat.
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Toss with pasta, rice or grains like barley or farro.
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Include in casseroles, pot pies and savory pies.
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Chop and use as the protein in salads, wraps or tacos.
Don’t let these odd bits go to waste – they add incredible flavor and nutrition to many dishes. A little gizzard goes a long way!
Storing and Freezing Cooked Gizzards
Leftover cooked gizzards will keep refrigerated for 3-4 days. For longer storage, freeze them:
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Allow gizzards to cool completely after cooking. Portion into freezer bags or airtight containers.
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Flatten bags to remove air before sealing. This prevents freezer burn.
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Frozen gizzards will keep for 2-3 months in the freezer.
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Thaw overnight in the fridge before using. Don’t refreeze thawed gizzards.
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Use thawed gizzards in soups, casseroles, gravies and other dishes.
Freezing is a great way to save those leftover gizzards to use later on. Just be sure to thaw them properly before cooking or eating.
A Nutritious Organ Meat
Compared to plain turkey breast, gizzards provide a mega nutrition boost! They are loaded with these vitamins and minerals:
- Protein
- Iron
- Zinc
- Vitamin B12
- Vitamin A
- Magnesium
Gizzards are also high in cholesterol though, so enjoy in moderation if this is a concern. Overall they can be a healthy addition to your diet when prepared properly.
Give Gizzards a Chance!
While the idea of cooking up turkey entrails may not seem appetizing initially, properly prepared gizzards are delicious. If you’re feeling adventurous this holiday season, consider incorporating them into your turkey feast. You might just find a new favorite ingredient!
Turkey Pan-Gravy with Giblets
The general rule of thumb for gravy is to match the proportion of fat to flour for making the roux and then add broth until the desired consistency. So for the gravy, if I have 1 tablespoon fat, I will use 1 tablespoon of flour and 1 cup of broth.
To make gravy without flour, use a broth that gels and this consistency should also hold. Without the flour, it’s a bit harder to make an emulsion – where the fat is mixed evenly. In this recipe, we’ll blend the Gravy with Giblets, so it should emulsify in the blender.
To prepare the giblets, I gently pan-fry them. After, I cut them into pieces that will blend evenly and reserve until my gravy is ready.
To make the Gravy with Giblets, I wait for the fat to get hot in the pan, then I whisk in the flour. After the flour browns, you add the broth bit-by-bit making sure that each addition is incorporated well before adding more. Each time, I try to scrape up more of the browned bits from the bottom of the pan, until I’ve incorporated them all.
Boil the gravy, check your consistency and pour into your blender along with the reserved organs. Make sure that it’s blended well and voila – gravy!
Speaking of Thanksgiving, appreciating and giving thanks is a worthy habit. I like to appreciate until I actually feel overcome with joy and gratitude and I encourage you to do the same! Like other habits, appreciating seems to be a muscle that when well-trained, comes to service easily. So let Thanksgiving be the start of practice and appreciate every day!
How To Make The Best Giblet Gravy | Dear Test Kitchen
FAQ
Is it okay to cook a turkey with the gizzards?
Yes, you can just roast it with the turkey in a foil packet. Or sautee them in a pan with butter. You need the fat or drippings to make it perfect. but a turkey breast wont have that. Use some chicken bone stock.
Do you take giblets out of turkey before cooking?
Check the main turkey cavity for the bag of giblets, and if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me.
How long to cook turkey gizzard?
- Bring a large pot of water to a boil, and place the gizzards in the boiling water. …
- Place the gizzards in a medium-sized pot and cover with water. …
- Bring to a simmer, cover, and cook for 3 hours or until the gizzards are fork-tender.