Turkey giblets consist of the heart, liver and gizzard, and are commonly included in a separate package inside the cavity of a whole turkey. You can either choose to discard the giblets or cook them separate from the rest of the turkey meat. The giblets can be used for various side dishes, appetizers or main dishes. The turkey heart, for example, is a muscular organ that has been traditionally added to soups, gravies or stuffing after cooking with a specific process.
Remove the turkey giblets and heart from the abdominal cavity of the fresh turkey. The heart is typically wrapped in paper or a plastic bag.
Trim any excess skin, cartilage or material from the outside of the heart with a sharp knife> Rinse the heart clean with cold, running water, and pat it dry with paper towels.
Simmer 4 cups of water in a saucepan. Submerge the turkey hearts in the simmering water, and cover to cook.
Cook the turkey hearts for about two hours.
Poke a meat thermometer probe into the heart, and remove the heart from the simmering water when the internal temperature reaches 165 degrees Fahrenheit. The heart will also have a soft, tender texture when cooked completely.
Chop the heart into s mall pieces witha sharp knife, and season it with salt and pepper.