Giblets, be it turkey or chicken, is the name given to the organ meat of poultry, which comprises the heart, liver and gizzard. They are found within the cavity of the turkey or chicken, usually packaged together in a bag, but can also be found sold separately. In order to cook the turkey giblets, remove the giblets from the packaging. Giblets can be eaten as is for a tasty meal or snack or they can be used to make a stock or gravy. They are packed with B vitamins, iron and protein but are also high in cholesterol and should be eaten in moderation.
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Rinse the turkey giblets under cool running water and trim away any fat that is visible. Set them aside.
Place a large pot three-fourths full of water on the stove over high heat and bring the water to a boil.
Season the water with salt and other desired herbs and spices.
Reduce the heat to a simmer over medium-low heat.
Put the turkey giblets into the water and simmer, covered, for 30 minutes. The turkey heart and gizzards should be firm but tender. The turkey liver should be soft and crumbly but hold its shape.