As Thanksgiving approaches, many home cooks will be preparing a whole turkey for their holiday feast. When you unpack the bird you may find a bag of mysterious parts tucked inside the cavity. These are the turkey’s giblets – but what exactly do they look like? This article will provide a helpful visual guide to identifying giblets so you know what you’re working with.
What Are Giblets?
First, let’s start with a definition. Giblets refer to the internal edible organs of poultry. Specifically for turkeys the giblets are the neck heart, gizzard, and liver. The giblets are very nutrient-dense and pack big flavor. Simmered into broth or gravy, they can add richness. Some cooks also use certain giblets, like the liver, to make spreads like pâté.
Locating the Giblets
When purchasing a whole turkey the giblets are typically packaged in a paper or plastic bag tucked inside the main cavity. You’ll want to remove this bag before roasting and open it up to identify the parts.
Identifying Turkey Giblets
When you unwrap the giblet package, you’ll see a collection of small red and brown turkey pieces. Here’s a visual guide to tell them apart:
Turkey Heart
The heart is the darkest red, muscular organ. Shaped somewhat like an actual heart, it has chambers and connects to blood vessels. The heart has a concentrated turkey flavor that becomes more mild once cooked.
Turkey Liver
The liver is the second reddest organ. It has an irregular shape and is a bit lighter in color than the heart. The liver may be attached to the small green gallbladder.
Turkey livers have a milder, delicate flavor and tender texture. Many cooks use them to make dirty rice, paté, or add to gravy.
Turkey Gizzard
The gizzard is the largest giblet. It’s a very unique part – this muscular sac actually worked as the bird’s natural food grinder when it was alive, using sand and grit to mash up food.
When you open up a gizzard, you’ll see two different muscular layers inside. You may also find remnants of the bird’s last meals like seeds or corn. The gizzard can be tough but provides great flavor.
Turkey Neck
Some giblet packages may also contain the turkey neck – which contains small bones, cartilage and meat all rolled into one. The neck adds more flavor when simmered into broth or stock.
Handling Raw Giblets Safely
When dealing with any raw poultry, proper food safety is extremely important. Here are some key tips:
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Store giblets sealed in the refrigerator if not using immediately. Place on a plate to prevent juices dripping.
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Always wash hands and prep surfaces after touching raw giblets. Avoid cross-contamination.
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Cook giblets to an internal temperature of 165°F before consuming.
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Refrigerate cooked giblets within 2 hours. Freeze for longer storage.
Following these guidelines will ensure your holiday meal stays safe when preparing giblets.
Cooking Ideas for Turkey Giblets
Now that you can visually identify the parts, here are some delicious ways to use them:
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Simmer the heart, gizzard and neck in turkey broth and vegetable scraps to make a rich stock for gravy.
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Sauté the chopped heart and liver in butter or oil to add to stuffing, casseroles or mashed potatoes.
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Chop the liver and mix with cream cheese, spices and brandy to make a smooth liver pâté.
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Toss the heart, gizzard and neck pieces in oil, season with spices and grill until fully cooked. Then slice and add to sandwiches or salads.
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Cook the neck and giblets in water with aromatics to make giblet broth. Use this to make a flavorful pot pie or soup.
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Fry sliced gizzards in oil until crispy and browned. Toss with hot sauce for a tasty snack or appetizer.
Don’t let those mystery bags of giblets go to waste this Thanksgiving! Now that you can identify the parts, get creative with how you use them. Your holiday meal will be all the more delicious and flavorful.
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
Where do I find the giblets in a turkey?
Locate the body cavity between the back legs.
The butcher will have cut a large hole between the legs, inside of which you can see the giblets and neck if they are there. The body cavity is fairly large and hard to miss. If you don’t immediately see the package of giblets, it might be underneath the neck.
What part of the turkey giblets do you not use?
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LiverThe liver can make stock taste bitter, so you can leave it out if you want. However, you can roast the liver instead of simmering it and add it to gravy. You can also mix it into stuffing.
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NeckThe neck has bones and not much usable meat, so it’s best to use it for flavoring stock or gravy. You can chop it and add it to stuffing.
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GizzardThe gizzard is a chewy organ that’s high in protein and low in fat. You can clean and prep it to remove sediment and the tough lining before cooking.
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.
Where do you find Giblets on a Turkey?
To find the giblet package, look inside either the main cavity of the bird or in the neck cavity, located between the wings of the turkey. Once found, set it aside in the refrigerator, with the neck, to open and cook separately. This package will include the liver, gizzard and heart. What do the giblets look like?
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 is a turkey giblet?
The word “giblets” comes from the French word “gibier” meaning game. Specifically, giblets refer to the heart, liver, and gizzard of a bird. Some turkey packages may also include the neck. These parts are nutrient-dense and full of flavor. When simmered into broth or gravy, they add rich taste.
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.
Can you eat giblets in a Turkey?
The liver, heart, gizzard and neck would otherwise be discarded. Additionally, home cooks have come to expect giblets in a whole turkey so they can use them to enrich gravies, broths, stuffing, and other dishes. The extra flavor and nutrients from the organs are prized for holiday cooking. Do You Have to Use the Giblets?