As Thanksgiving approaches, grocery stores are stocked with whole turkeys And inside those turkeys are mysterious little packages – the giblets! If you’re new to roasting whole birds, you may be wondering, where are these turkey giblets and what should I do with them?
Don’t throw them out! Giblets may sound unappealing, but they’re edible, nutrient-dense turkey parts with a purpose. Read on to learn where to find giblets in a turkey, what’s included, and delicious ways to put them to use.
What Are Turkey Giblets?
Turkey giblets refer to the internal organs tucked inside the cavity of a whole bird. Specifically, they usually contain
- Liver – Nutrient-dense with vitamin A, B vitamins, iron
- Heart – Lean protein and minerals like zinc, iron, selenium
- Gizzard – Acts as bird’s natural “food processor”
- Neck – Collagen and flavor for stock
Giblets provide protein along with essential nutrients. And they add rich, meaty flavor when used to make broths, gravies and stuffing.
Why Do Whole Turkeys Contain Giblets?
Giblets serve both a practical and culinary purpose:
Flavor – Simmered giblets make a savory turkey stock that adds body and complexity to gravy, soups and other dishes.
Moisture – Natural gelatin is released when cooking giblets, helping make silky gravy and prevent drying out.
Tradition – Using every edible part of an animal has long been prized by cooks. Giblets add back lost flavors.
So while you can skip them, giblets boost nutrition and make other turkey dishes shine.
Where to Find Giblets Inside a Whole Turkey
When you purchase a whole turkey, the giblets are tucked inside the body cavity. Here are the two places to check:
Main Turkey Cavity:
- Flip turkey breast side up.
- Reach inside the large opening between legs and wings.
- Feel along cavity walls for a plastic bag or paper package.
Neck Cavity:
- Check the opening at the top of the breast bone where neck is removed.
- Giblets may be stored here if not in main cavity.
You’ll know you found them when you locate a slimy bag containing livers, hearts, gizzards and potentially the neck.
How Much Turkey Giblets Yield
The amount of giblets can vary, but typically a 15-20lb turkey yields:
- 1 turkey liver (3-5 oz)
- 1 turkey heart (3-5 oz)
- 1 turkey gizzard (3-4 oz)
- 1 turkey neck
Total weight ranges from about 1⁄2 pound to 3⁄4 pound or more.
Tips for Preparing and Cooking Turkey Giblets
Now that you’ve located the giblets, here are some tips for prepping and cooking them:
- Rinse giblets to remove blood or debris. Pat dry.
- Separate liver if storing over 24 hours to prevent bitter taste.
- Chop giblets and neck into smaller pieces to maximize flavor release.
- Simmer in water or broth for 30-60 minutes until tender.
- Sauté livers or hearts for instant meaty flavor.
- Cook thoroughly to minimum internal temperature of 165°F.
Well-cooked giblets become fork-tender with a mild flavor.
Creative Ways to Use Turkey Giblets
Looking for tasty ways to put giblets to work? Here are some delicious options:
- Make rich giblet gravy or stock for soup bases
- Use chopped giblets in stuffing or dressing for extra moisture
- Sauté livers and hearts then add to quiche, pot pie or casserole
- Make dirty rice with giblets, rice and seasonings
- Bread and fry giblet pieces for crunchy, savory snacks
- Process cooked gizzards in a food processor for natural meat thickener
With a little creativity, you can transform giblets into concentrated flavor bombs. Don’t let them go to waste this holiday season!
Can You Cook a Turkey Without Giblets?
You certainly can roast a tasty turkey without giblets. Simply rely on pan drippings to make flavorful gravy. But for the most robust, savory gravy, simmered giblets can’t be beat.
If you just can’t get on board with giblets, use an equal amount of chicken livers or hearts to make “mock” giblet gravy. You’ll get similar nutrition and flavors.
The Takeaway on Locating and Using Turkey Giblets
While giblets may sound unappealing at first, don’t dismiss them just yet! Hidden inside whole turkeys, these nutrient-packed organs make rich additions to gravies, broths, stuffing and other dishes. Now that you know where to find giblets and creative ways to use them, you can make the most of your holiday bird.
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.
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.
Giblet Gravy | Ultimate Giblet Gravy | Turkey Giblet Gravy | How to Make Giblet Gravy | Christmas
FAQ
Where are the giblets located in 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.
Does every turkey come with giblets?
Yes, all whole turkeys will have the giblets and neck included.
Where to buy Turkey giblets?
Now let’s explore the best places to buy fresh and high-quality turkey giblets for your holiday cooking: Your local supermarket is often the most convenient place to buy turkey giblets. Many grocery stores sell whole turkeys with giblets included in a bag inside the cavity. Ask the butcher or check the poultry section for giblets sold separately.
How to cook Turkey giblets?
2. In a large bowl, combine the giblets, olive oil, salt, and pepper. Toss to coat. 3. Spread the giblets in a single layer in a roasting pan. 4. Roast for 30-40 minutes, or until the giblets are cooked through and browned. 5. Remove from the oven and let cool slightly. 6. Serve with your favorite roasted vegetables. * Fried Turkey Giblets
Can you eat giblets if you buy a Turkey?
Today’s cooks buying a grocery store turkey often use giblets in recipes like Giblet Gravy or homemade stock. But if you’re unfamiliar with the offal, those edible internal parts, it’s time to learn.
Can you buy Turkey giblets for Thanksgiving?
On the inverse, if you make giblet gravy and love it at Thanksgiving, but don’t want to buy a 20-pound bird, you can buy giblets on their own. Ask your butcher or check the offal section of your store’s poultry department. The turkey giblets should be available near the poultry and soup bones.
What are Turkey giblets used for?
Turkey giblets are the edible internal organs and parts of a turkey that are often included in whole turkey packages. The most common giblets are: Heart – Adds depth of flavor to gravies and stocks. Liver – Provides a rich, meaty taste. Use for pâtés, stuffings. Gizzard – Contains lean meat for gravies. Can be cooked and chopped for stuffing.
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.