Who Cooks the Giblets?

medic92 · Nov 18, 2018

One of our customers wants the giblets from the turkey they ordered cooked to pick up on Thanksgiving. I've never cooked them and have no idea how to go about it. I didn't see anything here about cooking them, so I thought I'd ask. Does anyone have a go-to method of doing the giblets that doesn't take a rocket scientist? 'Cause I'm not real bright.

WilliamKY · Nov 18, 2018

medic92 said:
One of our customers wants the giblets from the turkey they ordered cooked to pick up on Thanksgiving. I've never cooked them and have no idea how to go about it. I didn't see anything here about cooking them, so I thought I'd ask. Does anyone have a go-to method of doing the giblets that doesn't take a rocket scientist? 'Cause I'm not real bright.

Growing up my mom would always make giblet gravy. The giblets were never really prepared as a dish though. I guess just put them on a wire rack and cook till done. I cant imagine it would take very long.

EyeBurnEverything · Nov 18, 2018

I would braise them in a liquid. I personally don't smoke Turkey for thanksgiving, but if thats how you are Cooking your Turkey's, then put the giblets in a water pan with some turkey stock (kitchen basics sells turkey stock this time of year) Anyway, the giblets will be very flavorful and tender, and you will have some really good drippings for gravy.

I would even go as far as serving the giblets in the gravy.

medic92 · Nov 18, 2018

EyeBurnEverything said:
I would braise them in a liquid. I personally don't smoke Turkey for thanksgiving, but if thats how you are Cooking your Turkey's, then put the giblets in a water pan with some turkey stock (kitchen basics sells turkey stock this time of year) Anyway, the giblets will be very flavorful and tender, and you will have some really good drippings for gravy.

I would even go as far as serving the giblets in the gravy.

That sounds like a winner!

dadsr4 · Nov 18, 2018

All my life, indoors the giblets have been cooked in liquid at a simmer for roughly a half hour for snacks. Usually for me.:becky:
I've also thrown them on the kettle indirect until probe tender. Again, as a snack.

guero_gordo · Nov 18, 2018

Mom used to dice them and bake them in the stuffing. Thinking about that, she must have pre-cooked them, because some of them things are too gristly to be diced when raw.

WilliamKY · Nov 18, 2018

guero_gordo said:
Mom used to dice them and bake them in the stuffing. Thinking about that, she must have pre-cooked them, because some of them things are too gristly to be diced when raw.

The gizzard. I love them deep fried but at Thanksgiving I usually give that, neck bone, and liver to the dog. He gets a treat too.

EyeBurnEverything · Nov 18, 2018

medic92 said:
That sounds like a winner!

If done right, its like little turkey meatballs in gravy. I like to brown the giblets prior to braising to add extra color and flavor.

mchar69 · Nov 18, 2018

Certainly in the gravy sauce for flavor.

keeperofsecrets · Nov 18, 2018

Bread and fry them all.

Stingerhook · Nov 18, 2018

guero_gordo said:
Mom used to dice them and bake them in the stuffing. Thinking about that, she must have pre-cooked them, because some of them things are too gristly to be diced when raw.

Mom would always boil until cooked and diced into the dressing, adds a whole new level of flavor.

sleebus.jones · Nov 18, 2018

I would second braising in a liquid, preferably the turkey drippings. If you aren't stuffing the bird, you may just be able to throw them in the cavity?

Joshw · Nov 18, 2018

You definitely want to simmer or braise the gizzard. I normally simmer the neck, and gizzard, then add the broth, to turkey drippings for gravy and stuffing. Once the gizzard is tender pan sear with the liver, in a little butter. Then chop them up, and add to the dressing or gravy.

Mike in Roseville · Nov 18, 2018

Stingerhook said:
Mom would always boil until cooked and diced into the dressing, adds a whole new level of flavor.

My dad would do that too. Throw the neck in there if it had one. I haven’t made it in a few years because we have been doing just breasts or things other than turkey.

ModelMaker · Nov 19, 2018

I'm guessing it depends on what he wants to do with them.
I'd ax him....
Ed

Lion Bout The Q · Nov 19, 2018

I always braise all the giblets/ neck included, chop up and reurn to same water and make gravey. The more the better.

OklaDustDevil · Nov 19, 2018

I’ve only ever seen them added to brown gravy, by my Mother and Grandmother.

But I must say, I’m not a fan, so I throw them out.

toys4dlr · Nov 19, 2018

How many birds are you doing for them?? There are only 2 with each bird.

Sakamoto · Nov 19, 2018

ModelMaker said:
I'm guessing it depends on what he wants to do with them.
I'd ax him....
Ed

I agree, it all depends on what the intended use is. Ask first.

EyeBurnEverything · Nov 19, 2018

toys4dlr said:
How many birds are you doing for them?? There are only 2 with each bird.

You can buy just giblets. I assume he is buying in bulk.

Who Cooks the Giblets?

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