Wild turkey livers, hearts and gizzards make great table fare. Here is how to clean and prep a gizzard.
Remove the gizzard from the turkey. When you peel back the breast plate (after removing the breast meat) you will see the edible parts, the gizzard, the heart and the liver. The gizzard will be the largest organ, oval shaped, and will be firm to the touch. Simply cut it free from the rest of the bird.
Trim away any loose bits of fat and connective tissue from the exterior of the gizzard.
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Look for a shallow, indented line running across the surface of the gizzard.
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With a sharp knife, make a shallow slice down into the gizzard along that line. Don’t cut too deeply and into the crop (the crop is the sack at the center of the gizzard that will be full of small gravel).
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Break the gizzard open to expose the grit (gravel) and food inside. Use your finger or a spoon to knock most of the contents of the gizzard into the garbage or onto the ground outdoors. Don't drop it into your sink, the gravel packed inside won't be good for the pipes or your garbage disposal.
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Rinse the gizzard in a large bowl of water. There will still probably be a few small pebbles attached, so again, avoid the sink.
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Use your fingers to peel away the dark, heavy liner from the interior of the gizzard.
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Using a sharp knife, slice away the grinding plates and the heavy gray muscle from the center of the gizzard. All you should be left with on the interior is dark red meat.
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Use a sharp knife to trim away any remaining silver skin on the outer surface of the gizzard. This should leave two equal portions of trimmed, red meat ready for the kitchen.
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Here is a cleaned and prepped gizzard alongside a heart and liver from the wild turkey. These can be baked, broiled, sauteed, grilled or fried.
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