how to cook turkey gizzards

Tony G December 24, 2020 - 1:04 am

Finely chopped turkey livers make a superb pate when sauted in butter with chopped bacon, a finely chopped small onion, sage, pepper, a pinch of salt and an optional splash of brandy. After ten minutes mince with a hand blender and fill into a small ramekin dish and cover with clarified butter. For a festive decoration top with three cranberries in the centre in a close triangle with a bay leaf or two placed almost vertically. It is also delicious when served warm straight out of the pan on toast. If you have sufficient by using two turkey livers then serve some straight away and prepare some as described for the next day.
Tip: serve carefully from the ramekin dish to minimise the quantity of pate exposed to the air and cover with clingfilm when returning to the fridge.

Loyd Shapard November 30, 2020 - 3:23 pm

Cuando me refiero al filtro super crema es al que lleva la Minimoka CM-1 22 que es para capsulas tipo ESE, con ese si hago un cafe echando cafe para 1 taza sale con crema y en cambio con el cacillo que viene para las dos tazas y que según el manual es para el cafe molido independientemente si hace una taza dos sólo depende de la cantidad de café que le eches, con ese cacillo (filtro no sale nada de crema) y antes hacia el café con suficiente crema.

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Clarissa Ingersol November 21, 2018 - 9:33 pm

So, this means I don't roast the giblets in the same pan as the turkey??

Katherine Simon November 21, 2018 - 5:10 am

Oops.

I put bay leaves in twice – one of the ingredients should have been parsley stems.

Whatever. It's Thanksgiving. Do whatever you want even if it's just a turkey pot pie.

Drink down some cranberry juice with it.

Have fun.

Katherine Simon November 21, 2018 - 5:05 am

I roast the neck, heart, giblets and liver separately from the turkey a cast iron skillet and then throw them into a pan that has (amounts vary here) sage, bay leaves, thyme leaves, pepper corns and bay leaves along with roughly 1/2 a carrot, 1/4 of an onion [depending on size], chicken stock, a bit of roasted garlic paste, and water to cover enough to last roughly two hours. Be sure to leave the cast iron skillet out of the pan. My 'husband' loves the liver, so he gets it. If he doesn't want it, I mush it into oblivion and put it in the dressing. Nobody except me ever knows…

Giblet gravy done correctly is enough to make you want it on ice cream. And yes, Mom & Dad were from the South.

Robert chechoski November 17, 2018 - 5:40 am

Put the neck and giblets in the bottom of your roasting pan let them cook with the turkey when the turkey is done taste the meat on the neck it is sweet. You will never throw them out again same with the giblets.

Dan from Platter Talk September 30, 2018 - 8:21 pm

We love using giblets in a traditional southern giblet gravy, complete with hardboiled eggs and all! Our recipe and cooking video that shows how to make a traditional southern giblet gravy can be found at this link: https://www.plattertalk.com/recipe-for-giblet-gravy/. We would be happy if you shared this with your readers. Thanks so much!

Kagan August 2, 2018 - 8:33 am

I actually don't eat turkey because I find it too dry and tasteless, but I do eat lots of goose, and goose giblets are absolutely delicious. Long ago, my mom once suggested I make paste out of the giblets, and I could see where she was coming from. However, since there is only 1 of each giblet per goose, and a measly grand total of 5, I always put them into the goose stock that I make when I buy a goose (I always cut geese up and let the meat air-dry for 2 days in the fridge, as it allows me to make stock and cook each part of the goose appropriately). The goose giblets add lots of richness to the stock. However, goose liver is unlike turkey liver in the sense that it doesn't make stock bitter, but rather adds richness, so do not apply what I said to turkey giblets.

Fitemi Forgwe November 23, 2017 - 9:47 am

Thank you Ed Schrader for your clearly explained and pertinent advice on how to best use the turkey giblets. I can tell that you know how to cook! This will be very useful today.

Edward November 16, 2017 - 8:43 am

The offal is either boiled or loaders with veggies and herbs, except the liver. I sauté in olive oil and butter with fresh herbs, I like Rosemary. Then diced up to add to the gravy. Had a guest express concern using liver, till I explained process and she sampled a bit.Changed her opinion. Now I've never used the neck and open for suggestion.

Edward November 16, 2017 - 8:44 am

Roasted not loaders

Candis Stein November 24, 2020 - 7:51 pm

You can boil the neck and the gizzard along with carrot onion mushrooms to make a stock. That you add to the dressing. That is stuffing in a baking dish. Or you can simply roast as previously stated

Ellen Scott November 10, 2017 - 9:00 am

I usually use giblets to cook with one kind of Asia's noodle. It is a tasty and special soup.

Bec November 7, 2017 - 5:43 pm

This is really good info – but I still find the giblets kind of off-putting – wonder if I could delegate gravy to someone else – lol!

Ed Schrader November 27, 2016 - 11:12 pm

In a stock pot, brown the neck pieces halved heart and gizzard in melted butter, then add minced; onion, parsnip, carrot and celery stalk, clove of garlic sweat the aromatics until soft. total time 10 min. Next add to taste; salt, black pepper, poultry seasoning and a bay leaf cover with 6 to 8 cups of water, bring to boil than reduce to a simmer and cover. Cook 4 hours at a simmer until the neck meat releases freely from the bones and the giblets are fork tender. I use the giblets chopped finely in the gravy. the neck meat is used in a turkey noodle soup made with some of the extra stock.

The Liver is cleaned of all vessels and the gall bladder cut into thin strips and cooked "confit style" in a tablespoon of melted butter with a minced clove of garlic at a very low temp stirred until cooked through but still tender. about 10 min. it is then pureed with the melted butter and garlic in a food processor reserved and refrigerated until ready to incorporate into the turkey stuffing.

From comments above if the liver not cleaned and is boiled or over cooked it will be bitter and only fit for dogs. If prepared as stated above it will add a savory depth of flavor to your stuffing that will rival any recipe out there.

Linda Aikey November 24, 2016 - 6:23 am

I am going to sauté the heart, liver and neck and then put some celery, parsley, carrots and green beans and peas in to lightly cook. I will chop the meat up fine, cool it and add some dog kibble softened in water, a quarter cup of JIF peanut butter stirred into the mixture and then freeze it for dog treats in kong or into their meal as a mix-in topper. I also do up rabbit this way and liver. My Golden Retrievers had gained too much weight feeding them the recommended amount on Taste of the Wild so now they have to lose at least 10 to 15 pounds. They are down to two cups per day vs. the 4.25 cups on the packaging so I came up with the other ideas to keep them from starving!! My poor boys!!

Linda Aikey November 24, 2016 - 6:33 am

Yesterday I made homemade dog treats with Quinoa flour, ground oatmeal, flaxseed, baked sweet potato, some honey, a bit of olive oil, some peanut butter and chopped apple and spread on a large cookie sheet and baked then cut with a pizza cutter and bagged and froze them. This morning the dogs gave up their bacon cheese filled chew bone for a piece of their baked dog treat. I guess they liked them alright. I tasted them and they were not the greatest but I guess I am not a connoisseur for dog treats…

Horse Farm November 24, 2020 - 4:27 pm

I took your suggestion and tried it with the JIF peanut butter and kibble. Kind of tastes like Peanut Butter Crunch and meat. Double protein! Thanks Linda.

Jeff Linkous November 18, 2015 - 6:42 pm

My mother calls liver, gizzard, neck and heart the hard bargains of the bird. These are my favorite parts. I guess I like the parts most people throw out. I jump at the chance to do the carving. Get all the parts everyone wants and I turn the thing over and the best or at least my favorite meat is in the back.
A friend and I raised our turkeys this year. We butchered one for each Of our families. I have now 6 sets of these hard bargains. I've read all the comments and I've made a decision to take you folks spices and make a Pate. That is a funny word but MY mom says it's what we call liver cheese. I have everything in my crock pot now. My intent is to grind this and make a spread to serve on crackers as an appetizer. I'm re tired now and enjoy meat dishes. Let you know

David December 2, 2015 - 11:10 am

Brilliant idea!

Edward November 16, 2017 - 9:10 am

My Dad's family always said the last of the turkey to cross the fence, referring to the tail. My Uncle and him would argue over who's turn it was to receive the prize. Thanx for sparking that memory, it is gold.

carnivore November 26, 2014 - 7:09 pm

I just throw them in with the turkey in a bit of foil seasoned with a bit of butter and pepper and eat them. I'm not a huge fan of liver or gizzard, but you won't find a better bite than a nicely seasoned turkey heart. Plus, as an added bonus, you get to freak out all of the little kids at Thanksgiving dinner. 🙂

The Piranha November 8, 2014 - 11:32 pm

Turkey Giblet Pot Pie, made with gravy from Turkey drippings. Use the stuffing as a filler for pie and add potatoes.

Edward November 16, 2017 - 8:48 am

I like this idea.

Zeb November 28, 2013 - 3:12 am

I eat them raw unless mum gets to them first.

pepperchest November 29, 2013 - 4:41 pm

Savor the moment..

Cyn November 19, 2013 - 4:03 pm

I've always boiled the neck and giblets in a pot for stock. Afterwards, I toss the neck and finely chop up the rest of the giblets. I used to eat the heart when I was a kid. It was a treat for me. After they're chopped, I use them for my stuffing. I honestly never knew what else to do with them.

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Paul Zent July 17, 2013 - 5:37 am

My father loves the gizzard, neck and heart. At Thanksgiving, as a special treat for him, I wash them and place in aluminum foil, lightly coat with butter or oil, salt and pepper. I wrap them up and place in the roaster and cook with the rest of the bird. He looks forward to this treat every year. It makes me feel good that he enjoys the gizzard so much.

Karyn January 1, 2014 - 9:39 am

Wow i thought my father and i are the only ones who liked them lol How long do you cook them for?

carrena November 23, 2016 - 1:27 pm

wow… im amazed my mother makes the thanksgiving meal and i just found out what giblets are i dont know why but now im kinda craving some giblets is that weird?
well my mom refused to tell me what she used the giblets for so i used the internet
i guess she was afraid that i wouldn't try it… i dont blame her considering im only 14 thank you guys for some answers

carrena November 23, 2016 - 1:28 pm

Earl Gray December 25, 2017 - 7:54 pm

Thankyou for the tip ! I feel that these parts are the best part of the turkey. I searched online for an hour to learn how to cook the neck ect. Happy New Year My Friend !

Linda November 22, 2012 - 4:25 pm

I'm going to give the to Hope, Faith, and Blackie~~~ my cats. I wonder if they will eat them.

Gregory von Hausch November 21, 2012 - 9:33 pm

Ok cool, so I'm just going to trash them…this is the first site that actually told me the options…thanks!

Jean Taua November 20, 2012 - 3:45 pm

My brother and I use to sneak the liver out of the giblet stock just when it finished cooking. We both love liver and it was always a fun race. I usually put the giblets on to simmer, with a small amount of celery, onion, sage, black pepper corns, and chicken stock. I keep water in the pan so it won't boil dry. When the turkey comes out, I strip the neck meat, and dice the giblets. When I make my turkey gravy from the pan drippings using the chicken stock I cooked the giblets in, I add the diced meat, making a hearty and delicious giblet gravy.

Angie January 18, 2016 - 12:35 pm

Thank you for the play by play! This is my first time using the giblets so I appreciate it very much!

Rosalyn Traylor November 10, 2011 - 10:30 am

I cook the giblets and the neck, using the broth for the dressing and for the gravy. I add all to the dressing. Delicious.

Kim November 8, 2017 - 9:49 am

So you use the giblets to make the stock used for stuffing? Can you send me the recipe> My mom passed away and this will be my 1st Thanksgiving to cook without her.

Sharon November 22, 2017 - 12:19 pm

Glad to see someone else does too…couldn't imagine stuffing without them!

Jim November 10, 2011 - 5:27 am

Use them for gravy and a little nibble for the cook!

Julia November 9, 2011 - 7:05 pm

I use them in the stuffing, except for the neck. If I make extra stuffing I put the neck whole in with the stuffing, where the juices can flavor the stuffing. I keep the neck for Turkey soup, a few days later.
The dogs get a whole meal of thanksgiving each. the one time of year we allow them people food. They eat as well as the family. White meat and gravy.

Vickis November 9, 2011 - 10:47 am

I cook the giblets and use the cooking broth to make dressing, then I cut up everything except the liver and put in the dressing.

Kim November 9, 2011 - 10:43 am

I use the giblets to make gravy. Ummmm

Cyndy November 9, 2011 - 10:41 am

Boil them with some stock and make an extra special Thanksgiving for the dogs 😉

Bernice November 30, 2014 - 1:45 pm

YES!!! That's what I want to do. Now, how long do I boil them?

Richard January 12, 2017 - 3:09 am

15 to 20 mins, boiling not simmering

KAYTHEGARDENER November 24, 2018 - 5:11 pm

About 45-60 minutes for the neck & gizzard (cut slits in it), simmer away, then add heart 15 minutes later (30 minute mark till end), then add liver last 15 minutes or so…