Cooking turkey hearts may seem intimidating but with the right technique these nutritious and flavorful meat cuts transform into a delicious addition to soups, stews, and more. When boiled properly, turkey hearts become incredibly tender. This comprehensive guide will walk you through everything needed to know about boiling turkey hearts, from prep work to step-by-step instructions. You’ll also learn exactly how long to boil them to achieve maximum tenderness and flavor.
Why Boiling is Best for Cooking Turkey Hearts
The heart of a turkey, like other muscle meats, can be tough and chewy if not prepared properly. This lean, dense muscle contains concentrated protein and nutrients. Boiling turkey hearts is the ideal cooking method because the moist heat gently breaks down connective tissues and muscle fibers. The end result is succulent meat that is tender and easy to chew. Simmering also allows the meat to absorb flavors from the cooking liquid.
Factors that Affect Boiling Time
When boiling turkey hearts cooking time varies based on
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Size – Smaller hearts cook faster. Larger hearts need more time.
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Doneness – Longer boiling makes hearts very tender but they can become mushy if overcooked. For firmer texture, boil less time.
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Temperature – Gentle simmering tenderizes without overcooking. Rapid boiling can cause seizing.
Step-by-Step Instructions for Boiling Turkey Hearts
Follow these simple steps for foolproof boiled turkey hearts:
Prep the Raw Hearts
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Rinse well and pat dry. Trim away any fat, membranes or discolored spots with a sharp knife.
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For even cooking, cut larger hearts in half if needed.
Boil the Hearts
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Place hearts in a pot and cover with cold water by 1-2 inches.
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Bring to a boil over high heat. Once boiling, reduce heat and simmer.
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Simmer 30-60 minutes until fork tender. Check doneness periodically.
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Remove from heat, drain, and allow to rest 5 minutes before slicing.
Enhance Flavor
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Season the cooking liquid with salt, herbs and spices.
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Add aromatics like onion, celery or garlic.
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Brining before boiling boosts moisture and flavor.
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Finish with a quick sear for enhanced flavor.
How Long to Boil Turkey Hearts
Boiling times for turkey hearts:
- Small (4-6 oz): 30-45 minutes
- Medium (8-12 oz): 45-60 minutes
- Large (1 lb+): 60+ minutes
Test doneness with a fork. Turkey hearts are done when very tender but not mushy. It’s better to slightly undercook than overcook. You can always boil a bit longer if needed.
Serving Boiled Turkey Hearts
Once boiled tender, turkey hearts make a nutritious addition to:
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Hearty soups and stews – Diced hearts absorb delicious flavors
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Pasta or rice dishes – Shredded or sliced hearts mix in perfectly
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Casseroles and baked pastas – Soft, tender turkey heart pieces
Boiled turkey hearts can be stored chilled for up to 4 days. They also freeze well for longer storage.
FAQs
How do you know when a turkey heart is cooked?
Turkey hearts are fully cooked when fork tender and no longer pink inside. Use a meat thermometer to check for an internal temperature of 165°F.
Can you eat turkey hearts raw?
Turkey hearts should always be fully cooked before eating to avoid potential foodborne illnesses. Do not consume raw.
What does boiled turkey heart taste like?
Properly boiled turkey hearts are tender and mild tasting. They absorb surrounding flavors from seasonings and cooking liquid. The meat has a firm but tender texture.
Can you grill or roast turkey hearts instead of boiling?
Absolutely! Boiling is the easiest method, but you can also pan sear, grill, or roast turkey hearts. Just cook fully to 165°F internal temperature.
Boiling makes turkey hearts tender and delicious. Follow this guide for tips on prep, cooking times, doneness, and serving ideas. With proper boiling technique, these nutritious and budget-friendly meat cuts make a savory addition to many dishes.
Chinese Red Braise
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Nothing smells more like home to me than a red-braised dish. The Shanghainese will simmer just about anything in a combination of water, soy sauce, star anise, cinnamon, and rock sugar. My mothers red-braised pork is a staple around her house; in mine, its red-braised gizzards. Sliced thinly on a bias, a platter of red braised gizzards is a wonderful cold dish to serve as a starter in a Chinese meal. In the past Ive always cooked this dish with chicken gizzards, but in recent months Ive transitioned to turkey. Their larger size makes cutting paper-thin slices so much easier. I like to have a tub of them on hand for late-night snacking.
Stock, Rillettes, and Beyond
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Rillettes, that classic French preparation in which long-simmered meat is shredded and pounded into a spreadable paste, takes surprisingly well to turkey gizzards. Generally, pork, rabbit, or duck is used for this type of potted meat, but turkey gizzards work just as well.
The master recipe for rillettes is always the same: stew the meat in fat or water; pound the meat with stock and fat, and transfer the mixture to a ramekin or jar, sealing with a thin layer of fat. Rillettes are ideal to serve as an appetizer; paired with a baguette and a simple green salad, these pots also make for a rich yet simple meal.
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