Turkey neck and giblets might seem like mysterious extras tucked inside your holiday bird, but they’re actually the secret to some of the most flavorful dishes you can make! Whether you want to whip up a rich gravy, a hearty soup, or just make the most of every part of your turkey, learning how to cook turkey neck and giblets is a game-changer in the kitchen. In this guide, we’ll walk you through what giblets are, how to prepare them, and several delicious ways to use them so nothing goes to waste.
Contents
What Are Turkey Giblets?
When you buy a whole turkey, you’ll often find a small bag inside the cavity. This usually contains the “giblets,” which include the neck, heart, gizzard, and liver. Each part has its own unique texture and flavor:
- Turkey Neck: Meaty and perfect for making broth or soup.
- Heart & Gizzard: Chewy but tasty, great for gravies or stuffing.
- Liver: Rich and tender, best cooked gently to avoid bitterness.
Giblets are packed with nutrients and flavor, making them perfect for adding depth to your favorite dishes.
How to Prepare Turkey Neck and Giblets
Before cooking, remove the giblets from their packaging. Rinse them under cold water to remove any residue. If you’re not ready to use them immediately, store the giblets in the refrigerator and use within two days, or freeze for longer storage.
Cooking Turkey Neck
The turkey neck is full of connective tissue and bone, making it ideal for slow cooking. Here’s a simple way to get started:
- Brown the Neck: In a large skillet or pot, heat a bit of oil over medium-high heat. Add the neck and brown on all sides. This step adds extra flavor.
- Add Aromatics: Toss in chopped onion, celery, carrot, garlic, and herbs like thyme or bay leaf.
- Simmer: Cover with water or broth. Bring to a boil, then reduce heat and simmer for at least an hour (longer is even better). The meat will become tender and the broth rich.
- Use the Broth: Strain out solids. Use the flavorful broth for soups, stews, or gravy. Pick off any meat from the neck to add back into your dish.
Cooking Turkey Giblets (Heart, Gizzard, Liver)
- Heart & Gizzard: These are firmer and benefit from longer cooking. Simmer in salted water with aromatics for about an hour until tender. Chop finely before adding to stuffing or gravy.
- Liver: The liver cooks quickly—just sauté in a bit of butter until browned but still slightly pink inside (about 5 minutes). Overcooking can make it bitter.
Delicious Ways to Use Turkey Neck and Giblets
1. Classic Giblet Gravy
One of the best uses for giblets is making a rich, homemade gravy. Here’s how:
- Simmer neck, heart, and gizzard in water with onion, celery, and herbs for about an hour.
- Remove giblets; chop heart and gizzard finely (discard neck bones).
- In a pan, make a roux with butter and flour. Slowly whisk in strained giblet broth.
- Add chopped giblets (and liver if desired) back into the gravy. Season with salt and pepper.
2. Hearty Turkey Neck Soup
Turkey neck makes a wonderful base for soup:
- Brown neck in a pot; add diced vegetables (carrots, celery, onions) and herbs.
- Add water or broth and simmer for at least an hour.
- Remove neck, shred meat from bones, return meat to soup.
- Add noodles or rice if desired for extra heartiness.
3. Flavorful Stuffing
Chop cooked giblets finely and mix into your favorite bread stuffing recipe for added richness and flavor.
Tips for Cooking Turkey Neck and Giblets
- Don’t Overcook Liver: It can become tough and bitter if cooked too long.
- Use Aromatics: Onions, garlic, celery, carrots, and fresh herbs help mellow any strong flavors.
- Strain Your Broth: For a smooth gravy or soup base, strain out bones and solids before using.
- Taste as You Go: Adjust seasoning with salt, pepper, or a splash of wine or vinegar for brightness.
- Freeze Extras: If you’re not using giblets right away, freeze them for later use in stocks or sauces.
Frequently Asked Questions
Can you eat turkey neck meat?
Absolutely! The meat on the turkey neck is tender and flavorful after slow cooking. Just pull it off the bone after simmering.
Are turkey giblets safe to eat?
Yes—when cooked thoroughly, turkey giblets are safe and delicious. Just be sure to cook heart and gizzard until tender and liver until just done.
What’s the best way to store giblets?
Keep giblets refrigerated if using within two days; otherwise freeze them in a sealed bag or container for up to three months.
Should I use the liver in gravy?
That’s up to your taste! Some people love the rich flavor liver adds to gravy; others prefer to leave it out for a milder taste.
Final Thoughts
Don’t let those turkey necks and giblets go to waste! With just a few simple steps, you can transform these often-overlooked parts into mouthwatering gravies, soups, and stuffings that elevate your holiday meal. Not only does this make your cooking more economical and sustainable—it also adds unbeatable homemade flavor that everyone will love.
Next time you roast a turkey, save those giblets and try one of these easy recipes. You’ll be amazed at just how much flavor they bring to your table!