What gizzards are
The gizzard is a muscular organ in a bird’s digestive tract that grinds food. Because it works hard, it is a dense, chewy muscle with a lot of connective tissue. That is why gizzards need long, moist cooking to become tender. The flavor is often described as mild and savory, similar to dark poultry meat, with a firm bite.
Turkey gizzards are sold on their own in some markets and also come in the giblet packet inside many whole turkeys.
Prep and cleaning
- Rinse the gizzards under cold running water.
- Trim away any hard silver skin, fat, or remaining gritty material. Some gizzards are sold already cleaned; others need more attention.
- Cut larger gizzards in half, then into bite-size pieces. Smaller pieces cook faster and more evenly.
- Pat dry and wash your hands, cutting board, and tools afterward, as with any raw poultry.
Ingredients
For about 1 pound of gizzards:
- 1/2 cup water or chicken broth
- 4 to 5 cloves garlic, minced
- 1/2 onion, chopped (optional)
- Salt and black pepper
- Poultry seasoning, paprika, or thyme (optional)
- A little oil or butter (optional)
Method
- Heat the oven to 375°F (190°C).
- Place the gizzards in a baking dish and add the liquid, garlic, onion, and seasonings. Toss to coat.
- Cover the dish tightly with foil or a lid so the steam stays in.
- Bake for about 2 hours, until a piece is tender when pierced with a fork. Large pieces may need an extra 30 minutes.
- If you want to thicken the liquid or lightly brown the edges, uncover for the last 10 to 15 minutes.
Time and tenderness
Many cooks ask how long gizzards need in the oven and how to avoid toughness. The short answer is that long, covered, moist cooking is what works. Cooking them quickly at high heat tends to make them rubbery. If they are still chewy at the end of the time, re-cover and keep cooking, checking every 20 to 30 minutes. Cooked gizzards should also reach a safe internal temperature of at least 165°F (74°C), which this method typically exceeds well before they turn tender.
Other tenderizing routes include simmering them in broth on the stove or using a pressure cooker, then finishing in the oven or a skillet.
Using the gizzards from a whole turkey
The giblet bag typically holds the neck, gizzard, heart, and liver. Remove it from the turkey cavity before roasting. Some people simmer the gizzard and neck to make broth for gravy or stuffing, then chop the cooked gizzard into the gravy. Others bake it separately as a snack, as above.
Serving ideas
- Toss with hot sauce or a pepper sauce.
- Serve over rice (such as toasted brown rice) or mashed potatoes with the cooking liquid as gravy.
- Dredge and fry cooked gizzards for a crispy version.
- Add to a stew or a pot of cranberry beans.
For a bigger turkey project, see our guide to slow roasting a turkey breast.
Storing
Refrigerate cooked gizzards with their cooking liquid in a covered container within two hours of cooking and eat within three to four days. Reheat until hot throughout.