If you’ve ever brought home a Thanksgiving turkey and fished around its insides, you’ve likely found a little bag of mysterious turkey bits known as giblets. And while many home cooks throw it in the garbage with disgust, it shouldn’t be overlooked.
The offal, or the organ meats of animals, aren’t usually widely available — but turkey is the exception. “It is the only example I can think of in modern meat-buying in America where meat itself comes with organs, as if the internal organs are saying, ‘Please eat me, too! I’m also delicious!’” said Dr. Jonathan Reisman, a physician, author and creator of Anatomy Eats, a series of dinners where patrons eat parts of animals that are usually discarded, while Reisman explains the animal’s anatomy. Advertisement
For many home cooks, reaching inside a raw turkey and pulling out a bag of organs is an unpleasant surprise. Known as the “giblets”, these mystery bits usually contain the neck, heart, gizzard and liver. While most just toss the bag in the trash, the heart in particular deserves a closer look.
Understanding the anatomy and purpose of the turkey heart can help you better appreciate this nutritious muscle When properly prepared, it can be a delicious addition to holiday meals and everyday cooking
In this article we’ll examine what a raw turkey heart looks like how it functions within the bird’s body, and tips for cooking it to perfection. Let’s pull back the curtain on the incredible turkey heart!
External Features and Appearance
At first glance, a raw turkey heart may not resemble the symbolic shape you’re used to. Shaped like a pinecone, it’s a compact, muscular organ about the size of a walnut.
The average weight ranges from 1-3 ounces, petite compared to the bird’s overall size. Fresh turkey hearts have a deep crimson color from the high concentration of blood.
Externally, the texture is smooth and glossy with visible veins running along the surface The pointed end tapers while the opposite end is thicker and rounded
There are definite chambers visible inside once sliced open, along with various vessels and connecting pathways. Older turkey hearts may appear darker with yellowish fat marbled throughout.
Location and Function Within the Turkey
So where is the heart located and what is its important role? The heart rests within the turkey’s chest cavity, cushioned between the lungs.
This vital engine is responsible for pumping blood to the entire body through a complex network of chambers, valves and blood vessels.
The avian cardiovascular system circulates oxygen and nutrients efficiently to meet the high metabolism demands. The turkey heart beats approximately 250 times per minute, allowing blood to rapidly reach all tissues and organs.
Two upper receiving chambers (atria) connect to two lower pumping chambers (ventricles). Powerful muscular flaps push blood out to the lungs to obtain oxygen, and throughout the body to deliver energy.
As the turkey ages, the walls thicken and the heart may enlarge to continue managing blood flow efficiently. Though small, this mighty muscle works nonstop to keep the bird alive and thriving!
Preparing and Cooking Turkey Hearts
While not a traditional protein source, turkey hearts can make a nutritious addition when cooked properly. The taste is similar to dark turkey meat but richer and more tender.
Here are some tips for preparing tasty turkey hearts:
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Rinse thoroughly and pat dry. Trim away any visible fat or veins.
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Season generously with salt, pepper and herbs like sage, rosemary or thyme. Marinate for added flavor infusion.
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Roast or braise for 45 mins – 1 hour until fork tender. Cook to an internal temperature of 165°F.
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Pan fry or sauté over high heat 2-3 minutes per side until lightly browned.
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Grill over direct heat for just 5-7 minutes total, flipping frequently.
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Add to gravies, stir fries or stews for extra protein.
It’s important not to overcook turkey hearts as they can quickly turn rubbery and tough. Quick searing or grilling yields the best texture.
Nutritional Benefits
In addition to their great flavor, turkey hearts deliver impressive nutrients:
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High in protein to build, repair and maintain muscles and tissues.
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Excellent source of iron to transport oxygen throughout the body.
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Selenium boosts immune function and acts as an antioxidant.
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B vitamins assist with energy metabolism and nerve function.
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Choline supports brain and liver health.
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Lower in fat than dark turkey meat for a lean protein choice.
So enjoy turkey hearts for both their culinary virtues and wealth of nutrition! Just be sure to cook thoroughly to 165°F.
Cultural Meaning and Symbolism
Beyond physical sustenance, turkey hearts hold interesting symbolic significance across cultures:
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Some Native American tribes revere the heart as the seat of courage and spirit.
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Ancient Aztec cultures offered turkey hearts as sacrificial gifts to the gods.
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In Judaism, the heart represents wisdom and spiritual understanding.
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Early Europeans viewed bird hearts as a prestigious delicacy reserved for aristocracy.
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Victorians used them in romantic divining rituals about love and courtship.
So while they seem unassuming, turkey hearts carry unique cultural meaning and history.
Cooking Tips and Serving Suggestions
Looking for ways to incorporate tasty turkey hearts into your cooking? Here are some serving ideas:
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Chop and add to traditional stuffing, grain salads or lentil dishes.
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Skewer and grill over a hot fire for quick appetizers.
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Include in hearty bean or vegetable soups and stews.
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Sauté with onions and mushrooms for a protein-packed scramble.
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Dice and mix into casseroles like jambalaya, gumbo or paella.
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Serve over lettuce for an iron-rich spinach salad topper.
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Pair with roasted root vegetables like sweet potatoes, parsnips and carrots.
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Top creamy polenta or mashed potatoes for added nutrition and flavor.
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Add to mixed rice pilafs along with nuts and cranberries for texture.
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Use in place of chicken or beef in tacos, enchiladas or fajitas.
With creative seasoning and preparation, turkey hearts can elevate both everyday meals and holiday spreads. Don’t let these nutritious muscles go to waste again!
Turkey Heart FAQs
Here are answers to some frequently asked questions about turkey hearts:
How can you tell if a turkey heart is safe to eat?
Inspect that it appears fresh and red with no unpleasant odor. Rinse thoroughly and cook to an internal temperature of 165°F.
Is it okay to stuff and roast a whole turkey heart?
Yes, lightly stuffed turkey hearts can be trussed and roasted similar to squash blossoms. Just secure well and cook through.
Can you freeze raw turkey hearts to use later?
Turkey hearts freeze well for 3-4 months when tightly wrapped and frozen below 0°F. Thaw in the refrigerator before cooking.
What are the risks of eating undercooked turkey hearts?
Like any meat, undercooked turkey hearts may harbor harmful bacteria leading to foodborne illness. Always cook thoroughly.
How long do cooked turkey hearts last refrigerated?
Cooked hearts stay fresh 3-4 days in the fridge. Reheat leftovers thoroughly and discard if they smell or look spoiled.
Next time you get your hands on a whole turkey, rediscover the humble heart. Appreciate its anatomy and purpose within the circulatory system. Then transform this pulsing muscle into a flavorful, nutritious addition to your next meal.
Add them to your stuffing.
Stuffing is another classic Thanksgiving dish that can be enhanced with giblets. Chef Nicholas Stefanelli at The Morrow in Washington, D.C., likes to add cooked hearts, liver and gizzards to the stuffing with roasted chestnuts. Adding these parts to the stuffing adds depth to the flavor.
Make gravy with the giblets.
If you want to do something more creative with your giblets, Freidank suggests making “giblet gravy,” a popular Southern holiday dish.
Chef Janet Bourbon, senior strategic chef at Cargill Protein, offers her recipe. ”[Put the] neck and wing tips in a pot with half an onion, carrots, and a bit of celery in a pot, cover them with water and bring to a boil then simmer for 2-3 hours.” Once done cooking, Bourbon strains the solid parts and reserves the liquid for gravy. “It will be decadent and full of flavor,” she said. To add even more interest to giblet gravy, Bourbon says to “roughly chop the gizzard, liver and heart. Sauté in butter until browned,” and add the mixture to your gravy. “Absolutely perfect for the holidays,” she said.Advertisement
Derek Brooks, executive chef at the Waldorf Astoria in Washington, D.C, only uses the turkey neck when making giblet gravy. He likes to roast the necks just enough “to get some color” before braising them with turkey stock and mirepoix (chopped celery, carrots, and onions sautéed in butter or oil) until tender. “Then I remove all the meat from the vertebrates, rough chop, and add the meat into the gravy,” he said. “The turkey neck meat helps thicken the gravy and adds a ton of flavor,” Brooks added.