WTF Are Giblets?

That small, mysterious bag of guts tucked into your holiday turkey butt.

You open it, look inside, and wonder,

"WTF am I supposed to do with this?"

If you’ve found yourself pondering their purpose—or even their worth—you’re not alone.

And if you’re expecting me to leap in with an enthusiastic "Yes!" and wax poetic about all the culinary masterpieces you can create from a bag of guts stuffed into a turkey’s ass, well... you’d be mistaken.

Let me explain why.

What Are Giblets?

Giblets (pronounced Jib-lets) typically include the heart, liver, gizzard, and sometimes the neck of the bird.

The word "giblets" comes from the Old French word gibelet, which referred to a stew made from game. As in most In old-school cooking, these parts were prized for making gravies, stocks, or snacks. Also it was proper homesteading to use all the parts of the bird.

But let’s be real—if you’re not already comfortable handling and cooking organ meats, the holidays are not the time to dive into a culinary adventure with them.

Why Giblets Aren’t Worth It for Holiday Meals

Tiny Yield: One bird’s giblets don’t amount to much. Even with the neck included, it’s a snack at best—not a showstopper. Trying to turn these bits into something that feeds your table is a losing game unless you’ve got multiple birds (or a small army of giblets stashed away in your freezer).

Learning Curve: Organ meats like liver, heart, and gizzard have distinct flavors and textures that require experience to handle well. Livers can turn bitter if overcooked, gizzards need slow cooking to become tender, and hearts, while delicious, need proper preparation. Unless you’re already a giblet aficionado, experimenting with these during holiday prep is asking for stress.

Time Sink: To make something truly delicious, like a giblet pâté or skewer, you need time. Time to brown, braise, season, and finesse. When you’re already juggling turkey, sides, desserts, and keeping Aunt Karen out of the kitchen, do you really want to spend an hour coaxing flavor out of a gizzard? Probably not.

They’re Better for Snacks: If you really want to cook giblets, save them for a time when you’re not under the gun to deliver a flawless holiday meal. Experiment in the off-season when you can focus on getting them right.

But What About Giblet Gravy?

Okay, I’ll give you this one, if you want to stretch their usefulness, giblets can shine in a gravy. Use the neck and heart to add depth of flavor to your stock.

Only if you want to braise the heart and neck for hours with onions, carrots, and celery, then strain for a robust stock.

I'm not sure that your guest are going to notice you added these ingredients for the effort you put in.

And the liver? Honestly, skip it unless you’re a fan of the strong, iron-like flavor it adds. Even if you are a fan of liver, majority of people have some big opinions of liver. Today, just avoid it for the masses.

Here’s the kicker: You can make an incredible gravy without giblets. A good stock, roux, and some seasoning will take you just as far without the added work or guesswork of organ meats.

My Advice, Skip the Giblet Stress

If you’re new to organ meats, don’t let the holidays be your training ground. The effort outweighs the reward, especially when you’ve already got a million things on your plate.

Instead, focus on nailing your turkey, sides, and desserts.

But if you must experiment, go for it—but do it for yourself.

Fry up that gizzard, sear the heart, or make a tiny pâté. Just don’t expect it to revolutionize your holiday dinner. It's something you can snack on while you're burning the turkey.

And if you’re curious about organ meats, buy some livers, hearts, or gizzards separately and practice on a less hectic day.

Final Verdict — Not Worth It

Unless you’re a giblet connoisseur or looking for a personal snack, leave them be.

So what do you do with this bag o' guts?

Give it to the dog, uncooked and unbagged. They'll love it and it's loaded with nutrients for both you and the dog.

But for the love of all things Christmas, don’t let a tiny bag of organs derail your plans for a stress-free, delicious meal.

Focus on the big picture—the turkey, the sides, the desserts—and let the giblets quietly fade into the background where they belong—for now!

Merry Christmas!