What Part of the Turkey are the Giblets?

For many people, cooking and eating a whole turkey is a holiday tradition. When you get a whole turkey from the grocery store or butcher shop, it often comes with a bag of giblets stuffed inside the cavity. But what exactly are giblets and what part of the turkey do they come from?

What Are Giblets?

Giblets (pronounced with a soft G like gin) are the internal edible organs of poultry like turkey chicken, goose and duck. The term “giblets” refers collectively to any combination of these poultry organs.

The most common giblets you will find inside a whole turkey are:

• Liver: The largest organ in a turkey’s body. The liver is smooth, red-brown in color, and triangular shaped.

• Gizzard: Also called the ventriculus or stomach muscle. The gizzard is located near the intestines and is muscular with a tough lining used for grinding up food. When cooked, the gizzard has a chewy texture.

• Heart: The hollow, muscular organ responsible for pumping blood through the body. Turkey hearts are cone-shaped and surrounded by membranous tissue.

• Neck: The long body part between the turkey’s head and body. The neck has bones and fatty skin that lends flavor when cooked.

• Kidneys: There are two kidney organs which filter waste from the blood. Turkey kidneys are small, dark red, and bean-shaped.

While the liver is always included, other giblets like the gizzard, heart, kidneys, and neck can vary depending on the turkey producer. Some packaged turkeys may come with additional organs like the pancreas, spleen, and lungs.

Why Do Turkeys Come with Giblets?

There are a few reasons why whole turkeys are sold with the giblets included

• Flavor: The giblets can add extra flavor and richness when used to make gravy, stuffing, or cooked inside the turkey cavity. The liver in particular has a coveted smokey, earthy taste.

• Tradition: Including giblets hearkens back to old-fashioned, nose-to-tail turkey cooking when nothing went to waste. Using the giblets is considered part of a classic whole turkey dinner.

• Convenience: With the giblets already packaged inside the turkey, cooks have easy access to these flavorful parts instead of having to source them separately.

• Value: The giblets add value, allowing consumers to get more for their money when purchasing the whole bird. Some parts like the liver are expensive to buy on their own.

How to Use Turkey Giblets

There are many delicious ways to make use of your turkey’s giblets when preparing a holiday meal:

• Chop and simmer the liver to make a rich gravy or pâté.

• Cook the gizzard and dice or shred it to add to stuffing, casseroles, soups, or gravy for texture.

• Add the heart and neck to turkey stock for extra flavor.

• Sauté the kidneys with onions and mushrooms for a savory side dish.

• Stuff herbs under the neck skin and roast it for snacking.

• Fry the liver and gizzard with onions and bacon for dirty rice.

• Use the organs to make homemade dog food.

Be sure to rinse, trim, and thoroughly cook giblets before eating. And if you don’t plan to use them, the giblets can always be discarded or given to pets!

Step-by-Step Guide to Preparing Turkey Giblets

Follow these steps for cleaning and prepping your turkey’s giblets:

Liver

1. Rinse the liver under cold water and pat dry with paper towels.
2. Using a sharp knife, carefully remove any connective tissues, veins or gallbladder bile sacs.
3. Slice or chop the liver as desired. Cook soon after prepping or store tightly wrapped in the refrigerator for 1-2 days.

Gizzard

1. Rinse the gizzard and peel away the outer skin membrane.
2. Cut the gizzard open lengthwise to reveal the inner sac.
3. Pull out and discard the sac and any contents like grit or feed.
4. Rinse out the inside well. Peel off the inner lining.
5. Dice or slice the remaining muscular pouch of the gizzard.

Heart

1. Rinse the heart and trim away any excess fat or blood vessels.
2. Slice the heart lengthwise to open it up. Rinse away any residual blood inside.
3. Dice or slice the heart as desired.

Neck

1. Rinse the neck and pat dry.
2. Cut off the head if still attached. Discard.
3. Peel away and discard the outer skin.
4. Remove any remaining feathers. Slice or chop neck.

Kidneys

1. Rinse the kidneys and peel away the outer membrane.
2. Remove the white fatty core attached to each kidney.
3. Slice kidneys as desired.

Once prepped, remember to cook the giblets fully to an internal temperature of 165°F. With the flavorful addition of giblets, your holiday turkey dinner will be even more special this year!