You may have thrown them out in the past because you did not know what to do with turkey giblets, but you will soon enough. The offal meat is invaluable.
As holiday time approaches, so do ideas of abundant turkey dinners and giblets. Yes, the offal meat, packaged and stuffed into the cavity of the bird that you forgot to remove at least once in your life, is a bundle of special ingredients. The problem is that a lot of people do not know what to do with turkey giblets or don’t care to cook with them because they are not very appealing. That said, once you give them a try and experience the depth of flavor they add, you may find yourself requesting some from your local butcher.

What Are Giblets?
As mentioned, giblets are offal meat, a term used for edible internal organs and nonmuscular meat parts of animals that people regularly consume. The giblets often included in the package found in the turkey cavity include the heart, the liver, and the gizzard (a muscular organ that grinds up food for digestion). Hearts have a lot of complexity, turkey livers are very nutrient-dense, and gizzards have a complex, earthy flavor. According to the USDA the neck of the bird is not a “giblet” but since the neck boasts dark, flavorful, melt-in-your-mouth meat, we include it in our uses below.
Innards vs Giblets
Innards refers to the all the internal organs while giblets refers to certain specific internal organs, the heart, liver, and gizzard. Examples of turkey innards that are not giblets include the gall bladder, lungs, kidneys, and trachea. Some are dangerous to consume (gall bladder) while others just may be too small (lungs) to consume, have a tougher texture (kidneys) or are undesirable to eat for most people (testicles).
Where to Buy Turkey Giblets
Often, turkey giblets are a free inclusion with the purchase of a whole turkey. However, you can also purchase them separately at a heavily discounted price from your local butcher shop. Those who buy their poultry at the grocery store may be able to find packages of turkey gizzards at the meat counter. While chicken giblets, specifically hearts, livers, and gizzards, are relatively easy to find year-round, turkey giblets tend to be more seasonal.
Uses
Now, let’s discuss what to do with turkey giblets because they have so many uses and do an excellent job of adding flavor to food. Better yet, they’re easy to work with, which means minimal fuss.
1. Turkey Giblet Stock
The best turkey dinners start with a turkey giblet stock. Generally, when you prep a turkey in advance for roasting (whether you brine it, apply butter under the skin and season, or apply a marinade), the giblets come out and should go directly into a stock pot (except the liver) with aromatic vegetables, herbs, and water, then simmered for hours. The neck, in particular, has quite an impact, as it is the key to a rich, almost gelatinous stock that can be used to make anything from gravy to various soups and stews.
2. Giblet Gravy
As mentioned, turkey giblet stock can be used to make gravy, but good giblet gravy extends beyond that. Start with the standard butter and flour roux. From there, the stock goes in, as well as turkey pan drippings, which significantly deepens the color of the gravy. Then, the cooked giblets from the stock are finely chopped and added to the gravy as well. There’s also the choice to add the meat from the turkey neck along with milk or cream, but that is entirely up to you.
3. Add to Stuffing for Sausage Stuffing
Giblets add an immensely flavorful, savory meatiness to stuffing. If you make stock, everything except the liver will be cooked, so all you have to do is remove the meat from the neck, finely chop the heart and gizzards, then sauté the livers before chopping those up as well. Once done, everything goes into the stuffing, which goes into a casserole dish, where it is baked until golden brown. In case you didn’t prepare turkey giblet stock beforehand, boil the giblets with water and broth, as well as aromatic vegetables, until cooked through.
4. Make Pâté
Turn turkey giblets into a tasty appetizer to serve before the turkey dinner alongside crackers or crostini. This option calls for the liver, which you should never boil since doing so results in an unpleasant bitter flavor. To make it:
- Pat the raw liver dry with a paper towel and cut the liver into uniform slices.
- Sauté the liver over medium heat with olive oil and butter along with onions. Take the liver off the heat once the slices brown. Turkey liver only needs 3-4 minutes to cook.
- Add the liver to a food processor with whatever else you would like to include in the pâté, such as herbs, garlic, salt, pepper, sherry, and cream. There are several directions to go in.
- Transfer to a serving platter alongside crackers or spread on crostini, then serve.
5. Fry Them Up!
Don’t turn your nose up at offal because it can be used to make some pretty impressive main dishes and snacks. One example of this is fried gizzards. Obviously, for this idea on the list of what to do with turkey giblets, you’ll want more than one, so purchase a pound or two next time you go grocery shopping because it is impossible to eat just one. To make fried gizzards:
- Soak in buttermilk for 2 hours or in pickle brine for no more than 1 hour.
- Thinly slice, then dredge in flour seasoned with a bit of salt, black pepper, garlic powder, and cayenne.
- Fry in 2 inches of canola oil until golden brown, crisp, and cooked through.
- Transfer to a plate lined with paper towels to drain excess oil, then enjoy. You can prepare a quick dipping sauce to serve them with or finish with a drizzle of lemon juice.
Note: You can also deep fry the heart and liver.
6. Make a Stew or Soup
Start as you would if making stock; strain the solids, but reserve any of the giblets you would like to eat. Then, build a stew or soup with the flavorful broth by adding potatoes and other vegetables, as well as herbs and spices. Also, remember that, like any other meat or poultry, you can freeze turkey giblets if you don’t plan to use them right away. So save those turkey necks until March 30 for Turkey Neck Soup day!
7. Slow Cook
Transform turkey giblets into a tasty meal with the help of a slow cooker and a side of rice or quinoa and vegetables. Just add turkey giblets, except the liver, to a slow cooker with water, seasonings, and some wine, then slow cook on low for 5 hours. Serve over rice/quinoa with some sautéed vegetables.
8. Sausage
Use the giblets to make turkey sausage or putenleberwurst, turkey liver sausage. Grind the giblets with other ingredients like ground turkey, herbs, and spices to create a homemade sausage.
9. Dog Food
Cook and chop the giblets to add a special treat to your pet’s meals. Be sure to avoid adding any seasonings or ingredients that might be harmful to pets. Cooked liver, kidneys, heart, and gizzard, are all safe. The turkey neck is not recommended as it may include bones. Start by rinsing them with cold water, and then use one of two cooking methods: boiling or searing. For boiling, place the giblets in a pot, cover them with water, and bring the water to a boil. Reduce the heat and let them simmer for 5 to 10 minutes until fully cooked. Alternatively, sear the giblets in a skillet or pan over medium-high heat, add a small amount of oil, and sear the giblets for a few minutes on each side.
Giblet Tips
- Giblets should reach a safe minimum internal temperature of 165°F.
- Giblet leftovers should be refrigerated within 2 hours.
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