How to Make Delicious Pickled Turkey Gizzards

Turkey gizzards are an underappreciated and nutrient-dense organ meat. Pickling these chewy delicacies helps tenderize them while infusing lots of flavor. The result is a tasty snack salad topper or party appetizer. Here is a simple guide to making your own pickled turkey gizzards at home.

Turkey gizzards are the muscular stomach organ that birds use to grind up food. Chicken gizzards are more well-known, but turkey gizzards are larger, meatier and just as tasty.

Most whole turkeys come with the gizzard intact. It’s a pinkish-grey pear-shaped mass tucked beside the liver. Ranging from 2-4 inches long, a typical large tom turkey has a substantial gizzard weighing 6-8 ounces

Don’t dismiss the gizzard as an unwanted scrap! They offer a wealth of nutrition along with a unique chewy, dense texture when properly cooked.

Nutritional Benefits of Turkey Gizzards

Despite the misconception that organ meats are unhealthy, turkey gizzards provide tons of valuable nutrition. Some key perks include:

• High protein – 18g per 3oz serving
• Low fat and calories – around 130 calories per 3oz
• Iron – 15% DV, more than sirloin steak
• Zinc – immune booster, harder to get in plant foods
• B Vitamins – including 25% DV B12
• Choline – brain nutrient lacking in many modern diets

Gizzards are also loaded with antioxidants like selenium along with magnesium, phosphorus and copper. Don’t miss out on these nutritious morsels!

Choosing the Best Turkey Gizzards for Pickling

Look for fresh, raw gizzards from pastured turkeys at your local butcher shop or farmers market. If only finding frozen, choose gizzards without additives or injection brines.

Judge freshness by color and odor – gizzards should look pinkish-grey with no foul or sulfurous smell. Size will range from about 2 inches for small gizzards up to 4 inches for jumbo toms.

Avoid pre-cooked gizzards, as they will be rubbery after pickling. Seek out the freshest and then use pickling to maximize texture and flavor.

How to Clean and Prep Gizzards for Pickling

Once you have your fresh gizzards, here is how to get them ready for pickling:

• Trim excess fat or membranes – use a paring knife to remove any fat or silver skin.

• Split larger gizzards – slice bigger gizzards lengthwise so brine penetrates.

• Rinse – run cool water over gizzards to remove blood or debris.

• Pat very dry – moisture prevents brine absorption – pat with paper towels.

• Cut into bite-sized pieces – slice gizzard circles about 1/2 inch thick.

Proper prep is key for the brine to penetrate and flavors to develop when pickling gizzards.

Pickling Ingredients for Turkey Gizzards

For the brine, you just need a handful of simple ingredients:

• Water – the base for your brine
• Apple cider vinegar – adds punchy flavor
• Sea salt – for preservation and seasoning
• Pickling spice – black peppercorns, bay leaves, mustard seeds, coriander, etc.
• Garlic cloves – flavor enhancer
• Onion – optional for flavor pairing

Use filtered water and high-quality sea salt without additives like anti-caking agents. Cider vinegar provides tangy complexity. And pickling spice blends infuse traditional flavors.

Brining and Pickling the Gizzards

Pickling is easy – simply combine the brine ingredients and let the gizzards soak up the flavors. Follow these steps:

• In a pot, combine 4 cups water, 1 cup vinegar, 2 tablespoons salt and spices.

• Bring to a boil then remove from heat. Add garlic and onions if using.

• Place prepped gizzard pieces in two sterilized jars.

• Pour hot brine over gizzards leaving 1/2 inch headspace.

• Seal the jars and refrigerate 2-3 days before sampling.

• Store pickled gizzards refrigerated for up to 6 weeks.

The brine will rapidly infuse the gizzards with tangy, robust flavor while beginning to tenderize the meaty texture.

Tips for Delicious Pickled Turkey Gizzards

• Sample the brine and adjust acidity, salt and spices to taste
• Add a few peppercorns or allspice berries to each jar for visual appeal
• For spice, add half a pickled jalapeño to each jar
• Stir jars daily to redistribute brine
• For tangier pickles, extend refrigeration to 5-7 days
• For extra zip, use apple cider-champagne vinegar if you can find it

Customize your gizzard pickling until you create your ideal flavors, spice-level and texture.

Serving and Cooking Pickled Gizzard

The possibilities are nearly endless when using your homemade pickled gizzards. Here are some serving ideas:

• Spear with toothpicks as an appetizer
• Chop and add to salads, coleslaws or relishes
• Include on antipasto and charcuterie platters
• Dice and fold into cornbread, biscuit or muffin batters
• Skewer for grilling, baking or sautéing
• Shred and use as a sandwich or wrap filling
• Mash and incorporate into dips, spreads or pâtés

Let your creativity run wild with these tangy pickled delicacies!

Storing Leftover Pickled Gizzards

To extend shelf life, transfer any leftover gizzards with brine into a clean jar and refrigerate up to 2 weeks. The brine preserves the gizzards when fully submerged.

For longer storage, canned pickled gizzards keep 6 months at room temperature. But canning requires meticulous sterilization technique to prevent botulism risk. Refrigerating is the safer choice.

Enjoy This Under-Appreciated Turkey Organ Meat

With their powerful nutrition and standout texture, turkey gizzards deserve more attention. Turn them into a tasty appetizer or versatile ingredient with this easy pickled gizzard recipe.

Let everyone enjoy this unlikely treat! Once they get a taste, gizzards may become their new favorite turkey tradition.