Poultry

Heart

Heart of Turkey is dense muscle for thin grill or braise. Trim vessels; direct beefy flavour. As a heart section of giblets, portion for even cooking and clear labelling. Cook turkey heart 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.