Turkey Giblets & Neck

Our pasture-raised turkey giblets include the neck, heart, liver, and gizzard, offering rich flavor and a variety of uses in the kitchen. Raised in small groups on open pasture, our turkeys grow naturally and develop wholesome, clean-tasting organs that are perfect for traditional gravies, stuffings, or nutrient-dense dishes. These giblets are a classic part of farmhouse cooking and add depth to broths, sauces, and rustic meals.

Cooking Tips

Gravy Base – Simmer giblets in water or stock at a gentle boil for 1 to 2 hours, then chop and stir into pan drippings to create classic giblet gravy.
Pan-Fry – Dredge gizzards or hearts in seasoned flour and pan-fry at medium-high heat for 8 to 10 minutes, until golden brown and cooked through.
Sauté – Cook the liver quickly in butter over medium heat for 3 to 4 minutes per side, keeping it tender and flavorful.

Recipe Ideas

Traditional Giblet Gravy: Simmer giblets and add to pan drippings for a holiday staple.
Southern-Style Fried Gizzards: Crisp and flavorful, perfect with a side of mashed potatoes.
Sautéed Turkey Liver with Onions: A rustic dish that pairs beautifully with crusty bread.
Giblet Rice Pilaf: Simmer giblets, chop, and stir into seasoned rice for a hearty side.