As Thanksgiving approaches many home cooks are preparing to roast a turkey as the centerpiece of their holiday feast. When prepping the bird you may find a bag of odd-looking parts tucked inside the cavity. These are the turkey’s giblets. If you’re not familiar with them, you may wonder – what exactly are giblets and what do you do with them?
What Are Giblets?
Giblets are the edible internal organs of poultry like chickens turkeys ducks and geese. The term “giblets” refers specifically to the heart, liver and gizzard of the bird. These organs are packed together in a bag and placed inside the cavity before the turkey is sold.
The giblets serve an important purpose when the bird is alive. The heart pumps blood, the liver filters toxins and the gizzard grinds up food for digestion. But once the bird is processed, the giblets become bonus ingredients for the cook.
Common Giblets Found in Turkeys
Let’s take a closer look at the typical giblets found in a turkey:
Liver
The liver is the largest organ. It has a smooth, reddish-purple texture and a mineral-y, slightly bitter flavor. Turkey livers are smaller than chicken livers.
Heart
The heart is the firmest and smallest giblet. It is lighter in color than the liver with a mild, meaty taste similar to dark turkey meat.
Gizzard
The gizzard is the most muscular organ with a medium brown color. It tastes quite gamey and has a chewy texture. The gizzard contains an inner yellow lining that should be removed before cooking.
In addition to the main three giblets, you may also find:
- Neck – Adds flavor and body to stocks and soups
- Kidneys – Can be used like liver but are less common
How to Cook Turkey Giblets
Now that you know what’s inside, here are some tasty ways to put those turkey giblets to use:
-
Make giblet stock – Simmer the giblets in water with aromatics to create a rich, flavorful turkey stock. Use in gravy or soups.
-
Sauté and add to stuffing – Chop and cook the giblets then mix them into your favorite stuffing recipe for extra moisture and flavor.
-
Make dirty rice – Dice the giblets and add them to rice along with turkey sausage, onions and peppers.
-
Deep fry – For a deliciously crunchy appetizer, coat chopped giblets in flour or batter and fry until golden brown.
-
Prepare giblet pâté – Grind cooked giblets with cream cheese, spices and cognac to make a smooth liver pâté. Spread on crackers or crusty bread.
-
Use in gravy – Chop and simmer the cooked giblets in the turkey drippings then purée to make the most flavorful gravy.
Tips for Handling Raw Giblets
It’s important to handle raw giblets properly to avoid contaminating foods or spreading bacteria:
-
Store giblets in the refrigerator up to 2 days until ready to use.
-
Rinse giblets under cool water before cooking.
-
Use a separate cutting board and knife when prepping.
-
Wash hands, utensils and surfaces after handling.
-
Cook giblets to an internal temperature of 165°F.
Don’t Toss Those Giblets!
While giblets may seem unappealing at first glance, they are actually little treasure troves of intense turkey flavor. With proper handling, they can add richness and moisture to your Thanksgiving stuffing, gravy, soups and more.
So next time you roast a turkey, take a second look at that bag of innards. With a bit of creativity, you can transform those bits into delicious additions to your holiday feast.
Nutrient-Dense Giblet Gravy Recipe
What you’ll need:
Turkey neck 3.5 cups water Turkey giblets 2 garlic cloves, minced ⅓ c. flour Drippings from roasted turkey 6 Tbsp butter Salt to taste
If you’re looking at the giblet gravy recipe from one of our previous blog posts, you’ll notice the way I do it here is a little bit different. Both are great ways of making it, so it’s up to you which way you prefer! You’ll also notice the recipe says to sear the neck along with the giblets. If you already have chicken or turkey bone broth made and on hand, definitely go ahead and do that! I didn’t have any already handy, so here’s what I did.
I reserved the turkey neck from my whole turkey and put it in a medium saucepan with 3.5 cups of water and a teaspoon of apple cider vinegar. I brought it to a boil over medium high heat before turning to low, letting it simmer for about an hour. (Or you can put all this in a small crock pot and cook it overnight before making the gravy, but maybe add a little more water so too much doesn’t simmer away. You want to end up with 3 cups of broth).
Once the turkey broth was complete, I melted 2 Tbsp butter in another saucepan over medium heat, and then I added the turkey giblets, searing for a few minutes on each side before adding in the turkey broth. I brought the broth to a boil before turning the heat down to low and letting it simmer for about 30-40 minutes.
After simmering, I drained the broth into a bowl and took out the giblets and finely diced them, removing any gristle. Next, I melted 4 Tbsp of butter over medium low heat, then tossed in the minced garlic and cooked until fragrant. Then I added in the ⅓ cup of flour and whisked to make a roux. I let that cook until browned for a couple minutes, constantly stirring, then slowly poured in the broth and reserved roasted turkey drippings, whisking the entire time to keep any clumps from forming. I reduced the heat to low and stirred for a few minutes while it thickened to my desired consistency. I took it immediately off the heat, added in salt to taste, and stirred in the diced giblets.
And there you have it! A delicious giblet gravy. Trust me, no one will complain about the fact that there are chopped up giblets in there! It tastes amazing and adds so much flavor to the roasted turkey. And you can feel good that you’re getting a bunch of amazing nutrition into your loved ones!
If you missed the original recipe from one of our previous blog posts, click HERE to see it.
If you’re like me, you didn’t grow up eating animal organs like heart or liver.
Maybe you’re a little grossed out by the idea. I completely understand the feeling! But I’m here to tell you they’re not as gross as they’ve been made out to be!
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.
Poultry organs (and all animal organs) have amazing health benefits. They’re very high in protein, which is essential for our bodies to get enough of for everyday functions. You’ll also get the benefits of vitamins A and B, iron, and CoQ10. In a nutshell, giblets are a health powerhouse!
What about the flavor, you may ask? I personally don’t love the flavor of organs alone, but once you add in garlic and butter, they taste amazing! So, here’s how to make a delicious, nutrient-dense giblet gravy.
Remove Turkey Neck, Giblets, Heart, Kidney, Liver, Innards, Guts
FAQ
What part of the turkey giblets do you not use?
You should remove these parts from the cavity and save all but the liver (which can impart a mineral, bitter taste to stock) for making gravy. The neck, gizzard, and heart contribute meaty favor to stock. The liver, identifiable by its amorphous shape and shiny, dark red exterior, can impart a mineral taste to stock.
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.
What happens if you don’t take the giblets out of a turkey?
Remove The Giblets
While there’s technically no harm done in roasting your turkey with the giblets inside, it might be unpleasant to bake the little sack they come in, and it might prolong the thawing—and cooking—process.