The gizzards, heart and liver in a turkey -- also referred to as the giblets or giblet pouch -- cook faster when you cut them first. Cook the giblets thoroughly before adding them to another dish. This verifies the organs cook to an internal temperature safe for consumption. You will find the giblets in a small pouch stuffed inside the turkey cavity. If you want only the giblets as an ingredient in your favorite recipe, you can purchase a package of giblets from the meat counter at your local grocery store.
Step 1
Slice whole, raw giblets into 1/2-inch-thick pieces before sauteing them in a pan. Cutting them first helps the giblets cook evenly without raw spots when you plan to eat them as a main dish. Use a cutting board, holding fork and a sharp knife to slice through the raw, rubbery texture. Use caution to prevent cutting your fingers.
Step 2
Slice whole, boiled giblets in half to ensure they cooked thoroughly and there is no pink or red inside the organ. Continue to boil the giblets in water if they are pink inside, or do not have an internal temperature of 165 F, before chopping for use in a recipe. A fully cooked liver becomes slightly crumbly, while the gizzards and heart have a texture that holds together.
Step 3
Chop fully cooked giblets into 1/4-inch pieces or smaller when using the organ as an ingredient in bread stuffing or another recipe. Use a cutting board and sharp knife to chop the organ into small pieces, which are easier to cut after cooking. Boiling is the best method of cooking giblets when adding them as an ingredient in other dishes.
Tips and Warnings
- Rinse giblets with cold water before cutting, especially the gizzards, to remove sandy residue that may make it difficult to cut.
Things You'll Need
- Cutting board
- Sharp knife
- Fork
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