If you are planning to cook your first bird this Friendsgiving, I am here to arm you with some vital information. After you defrost the turkey and are prepared to stick your hand in its butt to fill it with stuffing, be warned that there is likely a little bag inside there. And in that bag: giblets. Don’t be alarmed! They may be your friend. What are giblets? Let’s get into it.
Giblets is a blanket term for the edible organs of birds and it includes the liver, heart, and gizzard, among other things. The gizzard is a special organ found in birds that helps grind up the food they eat because they don’t have teeth. When it comes to turkey giblets, the neck is also included as part of the “package deal.”
Now, you may be asking yourself, “Why is my turkey filled with a bag of garbage?” Giblets can be turned into some delicious foods—just get over the knowledge of what they are…and what they look like.
For many home cooks preparing a holiday turkey dinner the bag of “giblets” tucked inside the bird’s cavity can be a mysterious package. What exactly are giblets? And what do these odd-looking parts actually look like when you open them up? This comprehensive guide will explain everything you need to know about identifying turkey giblets so you can use them to make flavorful gravy and stock.
What Are Giblets?
First, let’s start with a basic definition. The word “giblets” refers to the edible internal organs of poultry that are commonly included within whole turkey or chicken. The name comes from the French word “gibier” meaning small game.
Specifically giblets are the heart liver, and gizzard of a bird. The neck may also be included in some turkey giblet packages. These nutrient-dense parts are full of rich flavor. When simmered into broth or gravy, giblets add incredible taste. Cooks also use certain giblets, like the liver, to make smooth pâté.
Identifying the Parts of Turkey Giblets
When you unwrap the plastic bag of giblets pulled from the turkey’s cavity, you’ll see a collection of small brown and red pieces. Here’s a guide to identifying each one:
Turkey Heart
The heart is the darkest red organ. Shaped somewhat like an actual human heart, it contains chambers and connects to major blood vessels. The turkey heart has a concentrated flavor that becomes more mild once cooked.
Some cooks like to roast the heart alongside the turkey. Sliced turkey heart can add nice texture and visual appeal when mixed into the gravy. Just trim off any visible arteries and veins before cooking.
Turkey Liver
The liver is the second reddest organ after the heart. It has a mottled exterior and is a bit lighter in color compared to the heart. The liver may be connected to a small green gallbladder.
Turkey livers have a delicate texture and a milder flavor. Cooks use them in recipes ranging from smooth pâté to dirty rice dressing. Be sure to remove the green gallbladder before cooking the liver.
Turkey Gizzard
The gizzard is the largest giblet. It’s a very unique part – this muscular sac worked as the bird’s natural food grinder when it was alive, using grit and sand to mash up food.
When you cut open a gizzard, you’ll see two different muscular layers inside. Reaching in, you may find remnants of the bird’s last meals like seeds or bits of corn. Some cooks like to trim, slice, and cook the gizzard, but it can be quite tough.
Turkey Neck
While not always included, some turkey giblet packages will contain the neck along with other parts. The neck contains small bones, cartilage, and tasty meat. Add it to broth for extra flavor. The bones can make it tricky to eat, so it’s best to remove the meat before serving if using in gravy.
Safe Handling of Raw Giblets
When dealing with any raw poultry, proper food safety is extremely important. Here are some tips for prepping giblets safely:
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Store giblets sealed in the fridge if not using immediately. Place them in a bowl or on a plate to prevent meat juices from dripping on other foods.
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Always wash hands and prep surfaces thoroughly after handling raw giblets. Avoid cross-contamination by keeping them away from foods that will be eaten raw.
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Cook giblets fully to an internal temperature of 165°F. For optimal food safety, do not reuse previously frozen giblets when making broths and gravy.
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Refrigerate cooked giblets within 2 hours and use within 3-4 days. To freeze, allow giblets to cool completely before storing in airtight bags.
Following basic food prep guidelines will keep your holiday meal safe when putting giblets to use.
Cooking and Serving Turkey Giblets
Now that you know how to identify the different parts, here are some delicious ways to use them:
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Simmer giblets in turkey broth – Place heart, gizzard, liver, and neck in a pot with veggies. Simmer until tender and use to make rich gravy.
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Sauté liver and heart – Quickly fry livers and hearts in butter or oil. Chop and mix into stuffing, casseroles, or mac and cheese.
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Roast or grill giblets – Toss heart, gizzard, or liver pieces with olive oil and spices. Roast at 400°F or grill until fully cooked. Slice and serve.
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Make dirty rice – Sauté chopped giblets with aromatics. Mix in rice and simmer in broth until done.
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Prepare pâté – Puree cooked livers with butter or cream cheese. Season and serve smooth liver pâté on crackers.
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Use in soup – Add finely chopped cooked giblets to bean, veggie, or noodle soup for extra protein.
With so many options, don’t let those giblets go to waste! Use them to add richness and incredible flavor to your next holiday meal.
Quick Guide to Turkey Giblet Identification
To summarize turkey giblet identification:
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Heart – Darkest red, shaped like a heart. Has chambers and vessels.
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Liver – Bright red and mottled. May be attached to a small green gallbladder.
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Gizzard – Large, with a muscular sac and gritty inner lining.
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Neck (optional) – Contains neck bones, cartilage and meat.
Understanding what turkey giblets are and how to prep them allows you to fully utilize these nutrient-packed bird parts. Whether simmering them into gravy or sautéing them up crisp, giblets are a tasty tradition that can add richness to your holiday cooking. Follow this guide to identify the liver, heart, gizzard, and neck that usually go forgotten. Your next turkey dinner will be more flavorful than ever thanks to these odd yet delicious turkey bits.
What do you do with turkey neck and giblets?
So, you have your sack of organ meats that you pulled out of your dead bird. What do you do next? Traditionally, the giblets were an ingredient in stuffing—though often folks excluded the liver because its flavor is a bit pungent. You can chop the giblets up, saute them, and then mix with the stuffing.
The giblets can also be used to make a gravy. You essentially use the giblets as a base for stock, then strain it and thicken with flour and turkey drippings. Or you can use the giblets to make turkey stock along with the turkey carcass when the meal is done.
It’s also not uncommon to pickle gizzards. In fact, you can even buy pickled gizzards in a grocery store if you look hard enough. I have actually tried this and it tastes pretty much like turkey in pickle juice. It’s not bad, trust me!
What do giblets look like?
Ok, so they aren’t very appealing. The various organs look like unidentifiable hunks of meat that could be from anywhere. And if you’re talking about turkey giblets, the neck is…obscene. Just look up a picture of it online and see what I mean. But here’s an important reminder: It’s just meat! If you’re ready to eat the carcass of a dead bird, why turn your nose up at these other parts?
If you are thoroughly repulsed at this point, perhaps you should invest in a vegan turkey this year. For those who are brave enough to accept the giblets into your home, read on.
Remove Turkey Neck, Giblets, Heart, Kidney, Liver, Innards, Guts
FAQ
How do you identify turkey giblets?
First off, what are turkey giblets? They are the heart, liver, and gizzard. If you purchased a Whiffletree whole turkey, you found all three of those in the cavity of the turkey.
How do you remove giblets from a turkey?
After your turkey is fully thawed (if you purchased a frozen bird), you can gently un-tuck the cut end of the legs from the flap of skin at the bottom of the bird. You can then reach inside and pull all the giblets out.
What are Turkey giblets?
When prepping your bird, you may encounter a bag of odd-looking parts tucked inside the cavity. These are the turkey’s giblets. But what exactly are giblets and what parts make up this mix of ingredients? Giblets are the edible offal or organ meats of poultry like turkeys, chickens, and ducks.
What does a turkey giblet taste like?
But most often, a turkey’s giblet packet contains: Turkey Liver: The largest organ in a turkey; adds richness. Turkey Heart: Lean, muscular meat; provides texture. Turkey Gizzard: Acts as a turkey’s teeth; adds robust flavor. Turkey Neck: More dark meat; boosts broth flavor. Turkey Kidneys: Can have a slightly bitter taste.
How do you identify a turkey giblet?
To wrap up, here’s a quick guide to identifying common turkey giblets: Heart – Darkest red, shaped like a heart. Has chambers and vessels. Liver – Bright red and mottled. May be attached to small green gallbladder. Gizzard – Largest giblet, muscular sac with inner gritty lining. Neck (optional) – Contains neck bones, cartilage and meat.
What are giblets in poultry?
What Are Giblets? Giblets refers to the little bundle of parts sometimes found inside the cavity of poultry — like chickens, turkeys, and ducks. Usually the giblets include the neck, the gizzard (a muscle that grinds up food before it enters the digestive system – think of it as a second stomach), the heart, and the liver.
Do Turkey giblets come in a bag?
Fresh and thawed turkeys sold in grocery stores will contain a bag of giblets inside the body cavity. The giblets are typically packaged together in a paper or plastic bag. When preparing your turkey, make sure to remove this bag and take out the giblets before cooking.
Do Turkey giblets have kidneys?
Turkey Kidneys: Can have a slightly bitter taste. Traditionally, the turkey liver, heart, and gizzard are the essential giblets. A fourth giblet, the neck, is often included as well. Some brands may also incorporate the kidneys. Where are the Giblets Located in a Whole Turkey?