Old Timber Outdoors
More wild turkey recipes

Wild turkey gizzards and hearts

Braised Wild Turkey Gizzards and Hearts in Onion Gravy

Cleaned wild turkey gizzards and hearts seared, then braised low in a slow-cooked onion gravy until tender, served over rice.

Serves
3
Hands-on
50 min
Total
3 hr 15 min
Skill
Confident cook

Cooks on: Stovetop · Dinner

Ingredients

  • 1 lbWild turkey gizzards and hearts, gizzards and hearts from 3 to 4 birds
  • 2Onions, thinly sliced
  • 2 tbspButter
  • 2 tbspFlour
  • 2 clovesGarlic, minced
  • 1 tspSalt
  • ½ tspBlack pepper, ground
  • 1 tbsp neutral oil
  • 2½ cups low-sodium chicken stock
  • 1 bay leaf
  • ½ tsp dried thyme
  • 1 tsp cider vinegar
  • 3 cups cooked rice, made ahead, to serve
  • 1 tbsp chopped parsley

You'll need

  • Stovetop
  • Dutch oven

Helpful: instant-read thermometer.

Contains

Dairy, Gluten. Store-bought stock can contain soy or other allergens. Check the label.

Method

  1. Clean the gizzards: slice each one open along its curved edge, rinse out the grit, and peel away the tough, ridged yellow lining. Trim off the silver skin and cut each gizzard into 2 pieces. Trim the fat and tubes from the top of each heart, slice it open, and rinse out any clots. Pat everything dry and season with the salt and pepper.
  2. Heat the oil in the Dutch oven over medium-high heat until it shimmers. Sear the gizzards and hearts in one uncrowded layer, in two batches if needed, until well browned, about 5 minutes. Move them to a plate.
  3. Lower the heat to medium, add the butter and onions, and cook, stirring often, until the onions are soft and deep golden, about 15 minutes. Stir in the garlic for 1 minute, then the flour for 1 minute more.
  4. Slowly stir in the stock, scraping up the browned bits. Add the bay leaf and thyme and return the gizzards and hearts.
  5. Cover and braise at a bare simmer, with only a few lazy bubbles, until a fork slides into the thickest gizzard with little resistance, 1½ to 2½ hours. Wild gizzards vary a lot; tenderness decides, not the clock. Stir now and then and add a splash of water if the gravy gets thick before they are tender.
  6. Uncover and simmer a few minutes if the gravy needs thickening. Remove the bay leaf, stir in the cider vinegar, taste for salt, and serve over hot rice with the parsley.

When it's done: fork-tender

Gizzards pass 165°F within minutes of going into the pot but stay rubbery until a long, gentle braise softens them. They are done when a fork slides into the thickest gizzard with little resistance.

If it goes wrong

Gizzards still rubbery
They need more time at a low simmer, not more heat. Keep the lid on and check every 20 minutes.
Gritty bites
Some grit was left behind. Next time rinse each opened gizzard under running water before peeling the lining.
Gravy too thick
Stir in a little stock or water until it pours from a spoon.
Rich but heavy
The splash of vinegar at the end is what brightens it. Add a few more drops if it still tastes flat.

Leftovers. Refrigerate leftovers within 2 hours and reheat to 165°F.