The heart is triangular in shape and reddish brown in color. The liver is flatter and is also reddish brown, with a slippery feel. The gizzard has a bluish coloration.
To some people, this ménage à trois is a staple of life that, once cooked, finds its way into recipes for stuffing, gravy, or soup. To others, it’s a nuisance bag that gets thrown away or fed to the cat. This is an emotional topic for those who view the giblets as the key to a successful holiday feast.
“The jury’s still out and trouble’s brewing! How many bags are in the turkey?”
You should find two, one in the neck cavity and one in the body cavity. That’s all!
Traditional Giblet Broth
Simmer the neck, heart, and gizzard in 3 cups of salted water for 2 hours. Add the liver and simmer for another 20 to 30 minutes. For extra flavor, you may add the following to the neck, heart, and gizzard: 1 small onion (chopped), 1 stalk of celery (chopped), 1 bay leaf, and ½ teaspoon of dried thyme. When the cooking is complete, strain the stock and discard the vegetables.
The cooked meat may be chopped and used in stuffing, gravy, or particular recipes. The broth may also be used as a liquid in stuffing, soup, or wherever needed.
“I just took Mr. Turkey out of the refrigerator and there aren’t any goblets—I mean giblets—in him.”
Don’t get your giblets in a knot if your turkey is without them. Even purists find that in a pinch a broth made from chicken parts—legs, thighs, and wings—will substitute for the missing goblets—er, I mean giblets!
Is it a he or a she?
The world is made up of tom turkeys and hens—along with those cross-dressers that are labeled simply “turkey.” Generally, a tom weighs in at 16 pounds or more. Toms are male turkeys. A hen typically weighs less than 16 pounds. Hens are female turkeys.
One caller was surprised that, year after year, no matter what the weight of the turkey, she always wound up getting a male. When I asked her how she knew this, she replied, “Well, I always look inside and pull out that little bag of personal parts, and, sure enough, every year it’s a tom!” Apparently the caller mistook the neck for another part of the male anatomy . . . I can only visualize that turkey strutting around the barnyard!
“I have the weight of the world on me today. My day is ruined. There are no giblets inside the turkey!”
Courier companies don’t realize the fortune they could make with a giblet exchange on Thanksgiving Day. Those who simply toss out the bag of personal parts could be united with those who feel as the above caller did. Although to some the giblets are worth their weight in gold, don’t let the absence of the little bag spoil your feast. Just fake it and try substituting the giblets with a broth made from chicken parts. Count your blessings and move on.
Stuffing
To stuff or not to stuff, that is the question. There are as many opinions about stuffing safety as there are recipes, but here’s the bottom line: if the stuffing has been prepared properly, placed in the turkey just before roasting, and cooked to a temperature of 160ºF, it’s perfectly safe. Here are a few tips for proper food handling when it comes to stuffing:
•Do not prepare your stuffing in advance.
•Do not stuff your turkey the night before.
•Do not use uncooked meats in your stuffing.
•Do not use eggs in your stuffing (an egg substitute is acceptable).
•You may sauté your vegetables and meat in advance, but do not toss them with the broth and the bread cubes or crumbs until you are ready to stuff your turkey.
•When taking the final temperature of the turkey, also take the temperature of the stuffing. The thermometer should read 160ºF when placed in the center of the stuffing.
“Now that I’ve made my stuffing , can you tell me if I put it in the front door or the back door?”
How about both? Loosely stuff the neck cavity and cover with the large flap of skin that you see. Hold the floppy neck skin in place with the wing tips that have been bent back behind the turkey. Lightly stuff the main cavity and don’t worry about the portion of stuffing that protrudes from the opening; it will cook and form a crust.
Recycling Queen I
“Is it okay if I use an old nylon for a stuffing bag?”
Nylons and panty hose are not food-safe items. The World War II effort to recycle nylon didn’t include cooking with it. Not a good idea!
A Philadelphia lawyer had just one question: “Do I stuff it from the beginning or cook it halfway through and then stuff it?”
Always stuff your turkey just before cooking it.
Stuffing recipes are highly prized. Many are family treasures, as evidenced in a call from a fun guy (you could tell by his voice . . . ):
“After 22 years of marriage we divorced and I didn’t get her mother’s stuffing recipe. I forgot to have it entered as part of the divorce decree. I’ve asked other family members whom I’m friendly with to give me the family recipe but I don’t have it yet.”
After some reflection, he remembered . . . “Oh, my ex called and she’s going out of town . . . I think I’ll call my ex-mother-inlaw! I get along great with her—she can’t understand why her daughter divorced me. I’ll give her a few glasses of wine and she’ll give me the recipe.”
The Truth about Basting
Basting is really therapy for the cook. It makes you feel as though you’re doing something to help your turkey
