Turkey gizzards are a delicious and underrated part of the bird that can transform your holiday table when prepared properly. In this comprehensive guide, I’ll walk you through everything you need to know to cook turkey gizzards to tender, juicy perfection in the oven.
What Are Turkey Gizzards?
Let’s start with the basics – what exactly are turkey gizzards? Gizzards are muscles found in the digestive system of turkeys, chickens, and other poultry Located in the lower stomach, gizzards play a crucial role in grinding up food for the bird When cooked right, gizzards become wonderfully tender with a rich, unique flavor.
Why Cook Gizzards?
If you typically discard gizzards, it’s time to reconsider. Here’s why these underappreciated nuggets deserve a spot in your oven
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Inexpensive – Gizzards cost just a fraction of breast or thigh meat, providing budget-friendly protein at around $2-3 per pound.
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Nutritious – Packed with protein, iron, zinc, and B vitamins, gizzards are low in fat and calories.
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Unique Taste & Texture – The chewy meaty texture beautifully contrasts other Thanksgiving flavors.
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Sustainable – Making use of the whole bird minimizes waste.
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Tradition – Gizzards have graced holiday tables for generations. Carry on this time-honored tradition!
Purchasing and Prepping Gizzards
When buying and prepping gizzards, keep these tips in mind:
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Seek out fresh gizzards for maximum moisture and flavor. Opt for vacuum-sealed packages without discoloration or odors.
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Give gizzards a good wash under cold water to remove impurities. Gently rub away any fat, blood clots or grit.
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Trim excess fat, membranes or discolored portions with a sharp knife.
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Slice gizzards in half lengthwise prior to cooking for optimal tenderness.
Now let’s get to the fun part – cooking!
How to Cook Gizzards to Perfection in the Oven
The low, slow heat of the oven gently transforms tough gizzards into fork-tender morsels. Follow this simple oven method for flawless gizzards every time:
Ingredients:
- 1 – 1 1/2 lbs turkey gizzards, washed, trimmed, halved
- 2 cloves garlic, minced
- 1⁄4 cup chicken broth or water
- Salt, pepper, dried herbs to taste
Directions:
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Preheat oven to 350°F.
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Arrange gizzards in a baking dish in a single layer. Sprinkle with minced garlic.
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Pour in chicken broth or water, about 1/4 cup to cover gizzards halfway.
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Season with salt, pepper, thyme, sage and other desired dried herbs.
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Cover baking dish tightly with foil. This allows gizzards to steam and braise.
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Bake for 2 hours, until very tender when pierced with a fork.
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Remove foil last 15 minutes to lightly brown gizzards, if desired.
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Let rest 5 minutes before serving.
The long covered bake tenderizes the gizzards beautifully. Use a fork test to check doneness after 2 hours, being careful not to overcook.
Cooking Tips for Perfect Oven-Baked Gizzards
Follow these tips for flawless oven-baked gizzards every time:
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Low and slow – Bake at 325-350°F to gently break down connective tissue. High heat causes toughness.
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Liquids – Replenish braising liquid with broth as needed to keep gizzards moist.
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Covered – Trapping moisture under foil promotes tender results.
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Fat – Gizzards have little fat, so add olive oil or butter before cooking.
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Season well – Use bold flavors like garlic, rosemary, thyme and plenty of salt and pepper.
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Don’t overcook – Test tenderness after 2 hours to avoid dry, rubbery gizzards.
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Rest – Letting gizzards sit 5-10 minutes allows juices to redistribute.
Complementary Flavors
Serve oven-baked gizzards with sides that provide color, crunch and flavor contrast:
- Hearty greens like collard greens, kale or spinach
- Mashed or sweet potatoes
- Rice or wild rice pilaf
- Gravy or mushroom sauce
- Cranberry relish or sauce
- Sauteed peppers and onions
- Roasted carrots, parsnips, turnips
Herbs like sage, thyme, rosemary, parsley and oregano pair especially well with gizzards. A quick pan sauce of olive oil, lemon juice and fresh herbs takes basic roasted gizzards up a notch.
Storing and Reheating Leftovers
Cooked gizzards keep for 3-4 days refrigerated. Reheat leftovers in the oven at 300°F until warmed through, or simmer in broth for added moisture. For longer storage, freeze gizzards in an airtight container for 2-3 months.
Turkey Gizzards Two Ways
- 1.5 to 2 pounds turkey gizzards
- 2 celery stalks
- 1 medium onion
- 1 carrot
- 3 bay leaves
- 1/2 teaspoon thyme or any other herb you like, like oregano, majoram, etc.
- 6 or so black peppercorns
- 1 teaspoon salt, or to taste
- 1 1/2 quarts chicken stock or water
- 1/4 cup fat
- Red Braised Turkey Gizzards
- 1 pound turkey gizzards
- 1/4 cup soy sauce
- 3 tablespoons Shao Xing rice wine, or sake
- 3 lumps rock sugar, or 3 tablespoons brown sugar
- 1-inch piece of ginger, scrubbed clean
- 2 star anise
- A 2-inch piece of cinnamon
- A few chili peppers, optional
- Set the gizzards in a large pot of water that has been brought to a boil. For one minute, cook the gizzards to get rid of any bad stuff. Drain the gizzards and rinse under cold water.
- Put the gizzards in a medium-sized pot and add enough water to cover them. Put in the rest of the ingredients: the peppercorns, the aromatics and herbs, and the water or stock.
- Bring to a simmer, cover, and cook for three hours, or until the gizzards are soft enough to pierce with a fork.
- Take the gizzards out of the stock and let them cool to just above room temperature. Strain the stock and set aside. You can make a gravy with most of the stock; save some of the liquid for the rillettes.
- Put the gizzards in the bowl of a stand mixer that has a paddle attachment. Slowly add enough of the reserved stock while mixing on low speed until the meat is completely shredded and the mixture is moist and easy to spread. This should take about one to three minutes. Taste and more add salt and pepper. Since the rillettes will be served at room temperature, the paste should have a little more salt than you would normally find in a warm dish.
- Spoon the mixture into individual ramekins or crocks. Put the ramekins in the fridge until they are cold, then pour about 1/8 inch of rendered fat on top to seal them. If you don’t have enough fat, add some olive oil to make the mixture thicker. Refrigerate for up to 3 weeks.
- Take the rillettes out of the fridge two hours before you want to serve them. They taste best when they’re not cold. Serve with bread or toast.
- Red-braised turkey gizzards: (enough for six or more people as an appetizer) Put the gizzards in a medium-sized pot and add enough water to cover them. Add the remaining ingredients.
- Bring to a boil, then lower the heat to a steady simmer. Cook for 1 1/2 hours, or until the gizzards are soft enough to pierce with a fork. The water will have turned into a syrupy sauce by the end of the cooking time. Take care that the sauce doesnt burn.
- Let the gizzards cool to room temperature. Before serving, slice them thinly on a bias. As an appetizer or snack, serve with noodles or rice. Gizzards that are left over can be kept in the fridge for up to a week whole. Do not cut the gizzards until you are ready to serve them because the flavor goes away faster when they are cut thin.
Stock, Rillettes, and Beyond
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Rillettes is a traditional French dish made by shredding and pounding slow-cooked meat into a spreadable paste. Turkey gizzards work surprisingly well in this dish. Turkey gizzards work just as well as pork, rabbit, or duck when it comes to this kind of potted meat.
Rillettes always come out the same: stew the meat in water or fat, pound the meat with stock and fat, and put the mixture in a ramekin or jar. Cover with a thin layer of fat to seal. As an appetizer, rillettes are great. These pots also make a rich but easy meal when served with a baguette and a simple green salad.
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Crock-Pot Turkey Gizzards
FAQ
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