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
The turkey heart is an underappreciated organ that often gets overlooked when preparing a holiday bird. But this vital muscle has a unique anatomy and can make for a nutritious addition to your Thanksgiving table. In this article, we’ll explore what a raw turkey heart looks like, how to prepare it, and the cultural symbolism of this pulsing engine.
Size, Shape, and Color
So what does a fresh turkey heart look like? Here are the key identifying features:
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Small, rounded shape – about the size of a walnut
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Weighs 1-3 ounces on average
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Deep reddish-brown color from high blood content
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Smooth, muscular texture on the exterior
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Defined chambers and vessels inside
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Noticeable large vein along one side
Despite its petite size compared to a whole turkey, the heart is responsible for circulating oxygenated blood throughout the entire body. This fist-sized muscle beats at an incredible pace of 250 times per minute!
Key Components and Function
The turkey heart is a marvel of anatomical efficiency. Here are the main structural features:
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Two atria – Upper chambers receive blood
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Two ventricles – Thick, muscular lower chambers pump blood
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Valves – Control blood flow direction
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Arteries – Carry blood to lungs and body
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Veins – Return blood to heart
This four-chambered heart rapidly circulates nutrients and oxygen to support the turkey’s high metabolism. The rhythmic contractions continue nonstop to keep the bird alive.
How to Cook Turkey Hearts
While not a traditional staple, turkey hearts can make a tasty addition to your holiday table when prepared properly. Here are some cooking methods to try:
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Roasting – Season and roast alongside vegetables for 1 hour until fork tender
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Braising – Slow cook in liquid like broth or wine until very tender
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Pan frying – Cook over high heat for 2-3 minutes per side until browned
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Grilling – Grill over direct heat, turning frequently, for 5-7 minutes total
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Sautéing – Quickly cook sliced hearts with aromatics as an appetizer
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Stews – Simmer in flavorful liquids to incorporate into hearty stews
Turkey hearts have a rich, meaty flavor similar to dark turkey meat but more tender. Be careful not to overcook them into rubberiness.
Nutrition and Health Benefits
Beyond being delicious, turkey hearts deliver impressive nutritional value:
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High in protein – builds and repairs muscles
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Excellent source of iron – carries oxygen in blood
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Selenium – antioxidant that supports immune function
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B vitamins – aid energy and nerve health
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Choline – benefits liver function and brain health
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Lower fat than dark turkey meat
Enjoy turkey hearts as a lean, protein-packed addition to your holiday table! Just be sure they are fully cooked through.
Cultural Symbolism and Traditions
In many cultures, the heart symbolizes deeper meaning beyond just an anatomical organ. Some examples:
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Seen as the seat of courage and spirit by Native American tribes
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Ancient Aztecs offered turkey hearts as sacrificial gifts to gods
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Represents wisdom and understanding in Jewish tradition
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Considered a delicacy for European aristocracy in medieval times
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Used in Victorian era love divination rituals
So while the turkey heart is modest in size, it carries interesting symbolic weight across cultures. Respect this heritage when preparing turkey hearts.
Tips for Cooking Turkey Hearts
Follow these tips for safely preparing tasty turkey hearts:
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Thoroughly rinse and pat dry raw hearts
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Trim away any excess fat or veins
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Marinate for added flavor – oil, garlic, herbs
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Cook to an internal temperature of 165°F
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Allow 3-4 days storage in the fridge once cooked
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Can be frozen raw for up to 4 months
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Reheat fully before consuming leftovers
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Can be a healthy, cooked treat for dogs in moderation
Frequently Asked Questions
Here are answers to some common turkey heart questions:
How can I tell if a turkey heart is safe to eat?
Inspect that it looks fresh and red with no unpleasant odor. Rinse well. Cook to 165°F internal temperature.
Can I stuff and roast a whole turkey heart?
Yes, roast lightly stuffed turkey hearts similar to figs or squash blossoms. Truss well and cook fully.
Is it okay to freeze raw turkey hearts?
Freeze for 3-4 months wrapped well at 0°F or below. Thaw in the refrigerator before cooking.
What are the risks of undercooked turkey hearts?
They can potentially harbor harmful bacteria, so always cook thoroughly to 165°F.
How long do cooked turkey hearts last refrigerated?
Cooked hearts stay fresh for 3-4 days refrigerated. Discard if you notice any off smells or textures.
Can I feed turkey hearts to my dog?
Yes, cooked turkey hearts are a healthy treat for dogs in moderation. Avoid any seasonings.
Conclusion
While it may look unassuming, the turkey heart is an anatomical marvel that brings impressive flavor and nutrition to the table. Respect its cultural symbolism and savor this overlooked muscle. With proper preparation, turkey hearts can be a delicious and sustainable addition to your holiday meals.
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.
Add it to bolognese.
If you want to use these turkey parts for a nontraditional Thanksgiving dish, chef Alex Chen at Wild Blue Restaurant & Bar in British Columbia, Canada, suggests using turkey livers, hearts and gizzards to make bolognese. “It is delicious. Just treat the organ meats like ground beef,” he said.Advertisement
To prepare the giblets for bolognese, Chen poaches “the heart and gizzard in butter like a slow confit” before submerging them in unsalted butter, sage leaves and garlic and cooking them for an hour. “Chill and food process until they’re small chunks like cooked ground beef and hand-dice the liver,” he suggested.
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