Poultry

Gizzard

Gizzard of Turkey is the muscular grinding organ—chewy until long simmered or pressure-cooked, then deeply savoury. Clean the grit lining carefully. Classic in gravy stocks, Southern stews, and confit-style slow cooks. As a gizzard section of giblets, portion for even cooking and clear labelling. Cook turkey gizzard to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.