If you’re reading this, you’re probably either a very adventurous eater, have a complete aversion to wasting food, or have an intense sense of morbid curiosity. We fall into all three buckets, but regardless of your reason, we’re glad you’re here!
Whenever we purchase and prep a whole bird (chicken, goose, duck, turkey), we invariably find ourselves clutching a paper(ish) bag of possibilities/intrigue/unique ingredients. We have made a few Giblet Recipes in the past year, but since we don’t often have said ingredients laying around, we like to try to use them in a unique way each time we have them on hand. In our past meals, we’ve given all of the giblets the same treatment, so this was definitely different…we fried the liver and made a BBQ sauce from the gizzard and heart. Anyway, if you are brave, scroll down, and read on!
Time: 60 Minutes
- For the Sauce:
- All Non-Liver Giblets (Gizzard, Heart, Kidneys)
- Worcestershire Sauce
- Apple Cider Vinegar
- Your Favourite BBQ Sauce
- Turkey Liver
- All Purpose Flour
- Cut any of the really tough white tissue away from your gizzard, and then place the heart and gizzard in sauce pan. Add in some apple cider vinegar, Worcestershire sauce, and water so the meat is about halfway submerged
- Then bring the liquid to a simmer, cover, and let everything go for about 45 minutes. Flip the meat halfway through this braising process.
- Towards the end of the braising process, turn your attention to your turkey liver. Sprinkle some all purpose flour on a plate, and place your turkey liver (I keep feeling the need to say “turkey” in there so that nobody cooks their actual attached liver) atop the flour. Mush it around a bit to try to get flour in any folds, and then flip to coat the other side.
- When your turkey heart and gizzard are done, put them into a blender/Ninja, and pour the leftover braising liquid from the pan into the blender as well. Then, add in some of your favourite BBQ sauce and some mayonnaise, and puree. *Note, you may need to add some water to fully puree into a smooth sauce…that’s okay.
- When your sauce is pureed, pour it back into your sauce pan, and set aside.
- Heat a cast iron pan, and add a little butter to it. When the butter is hot, carefully place your turkey liver in the pan. At this point, start to reheat your sauce over low heat.
- After a few minutes, when your turkey liver is nice and brown on the bottom, flip it, and cook on the other side until it reaches an internal cooked temperature of at least 165 degrees F.
- Plate, devour, and enjoy!